Hello all, and happy August!
Is it just me, or are we all still waiting for summer to arrive? 2020 has been a year of endless confusion and frustration – so I guess it only stands to reason that now even the seasons aren’t cooperating. Hopefully you’ve all had the chance to enjoy a meal outside, though, whether on a patio, in your yard, or… sitting in your driveway? No judgment here! Anything to escape the house. J
Today’s recipe is perfect for the next time you head outside, whatever the weather: an easy, refreshing, and wonderfully flavorful Watermelon Salad. You can make it a few hours ahead of time and as with the rest of my recipes, you can tailor it to your personal taste. It’s terrific with Cantaloupe or Honeydew, and you can add a bit of pepper flakes to amp up the spice factor and add some excitement to your day J
Watermelon and Feta Salad
6 cups watermelon cubes, from about 1/4 of a large watermelon
1 tablespoon seasoned rice vinegar
3 ounces feta cheese, drained and crumbled
1 loosely packed cup fresh mint leaves
Freshly ground black pepper
Flaky sea salt or Kosher salt
Pour off any juice that has gathered around the watermelon. Toss gently with the rice vinegar. Toss with the feta cheese crumbles, just until the watermelon begins to look lightly coated.
Chop the mint leaves very, very finely, into tiny ribbons. Toss with the watermelon and spread in a serving bowl. Garnish generously with black pepper. Taste. If desired, add a sprinkle of flaky sea salt. Serve immediately.
I hope you’re well, and I look forward to teaching you again someday soon!
Teri
Is it just me, or are we all still waiting for summer to arrive? 2020 has been a year of endless confusion and frustration – so I guess it only stands to reason that now even the seasons aren’t cooperating. Hopefully you’ve all had the chance to enjoy a meal outside, though, whether on a patio, in your yard, or… sitting in your driveway? No judgment here! Anything to escape the house. J
Today’s recipe is perfect for the next time you head outside, whatever the weather: an easy, refreshing, and wonderfully flavorful Watermelon Salad. You can make it a few hours ahead of time and as with the rest of my recipes, you can tailor it to your personal taste. It’s terrific with Cantaloupe or Honeydew, and you can add a bit of pepper flakes to amp up the spice factor and add some excitement to your day J
Watermelon and Feta Salad
6 cups watermelon cubes, from about 1/4 of a large watermelon
1 tablespoon seasoned rice vinegar
3 ounces feta cheese, drained and crumbled
1 loosely packed cup fresh mint leaves
Freshly ground black pepper
Flaky sea salt or Kosher salt
Pour off any juice that has gathered around the watermelon. Toss gently with the rice vinegar. Toss with the feta cheese crumbles, just until the watermelon begins to look lightly coated.
Chop the mint leaves very, very finely, into tiny ribbons. Toss with the watermelon and spread in a serving bowl. Garnish generously with black pepper. Taste. If desired, add a sprinkle of flaky sea salt. Serve immediately.
I hope you’re well, and I look forward to teaching you again someday soon!
Teri
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