Wednesday, July 14, 2010

Watermelon Salad

Exotic salads seem to be an obsession of Charisse's lately and this one definitely fits into the exotic salad category.  This was a very unexpected combination of flavors, from the sweetness of the watermelon, to the tart lemon juice we were a bit skeptical at first.  But Charisse thought it would be a "pretty" salad and we went ahead with our concoction.  A few tips for this salad that we discovered: use seedless watermelon, it makes the cleaning and cubing process quicker.  Also this salad NEEDS to be kept cold, although it still tastes great, when it starts warming up, the watermelon and cucumbers start giving up the water in them and your salad starts to look like soup.  So I would suggest keeping in the fridge until ready to serve or if you are having a buffet style, chilling it over ice.  

Watermelon Salad
What You Will Need

1/2 of a red onion sliced very thin
5 cups of watermelon (cubed)
2 cucumbers (cubed)
1 large handful fresh mint (minced)
3/4 cup cashews (chopped)
6 ounces feta cheese (cubed)
1/4 cup olive oil
the juice of 1 lemon
pinch of salt

Gently toss the watermelon, cucumber, onions, mint, cashews and feta.  Drizzle with olive oil, lemon juice and salt.  Toss once more to coat.  Keep chilled.  

1 comment:

  1. You know, I really ought to try watermelon salad! I am bookmarking this one so I remember to do so.