Thanks to Laurie Welty, PE4life Administrative Assistant, for submitting this recipe!
It happens every summer….fresh produce is in abundance and I can’t help myself. I load up on all the great fruits and vegetables that are not as fresh as in the winter months. I volunteer in a community garden, have a small patio garden and love the farmers markets in Kansas City, MO and Overland Park, KS.
The big question - what to do with the extra watermelon left over after having some at a cookout or for dessert? I found an amazing recipe for Watermelon Feta Salad. I know….I was a bit skeptical at first as well. As I read the list of ingredients, I found that I liked them all. So, I gave it a try one day last summer and it was fabulous! It is refreshing, quick to prepare, and no cooking needed. I would love to know what you think.
Watermelon Feta Salad:
1. Cut a small red onion into bite size strips and place in a small bowl with the juice of two limes
2. Cut half a watermelon into one inch cubes and de-seed
3. Combine watermelon and 1 cup feta cheese in a separate larger salad bowl
4. Add large sprigs of parsley and a handful of chopped mint
5. Pour onions along with the juice into the salad bowl
6. Add olive oil to taste and about ¼ cup of pitted Kalamata olives
7. Season salad with a dash of freshly ground pepper and toss lightly