cheese/ easy everyday/ Low fat/ Mark Bittman/ Salad/ summer/ Toss

Greek-Style Watermelon Salad | Mark Bittman

Summer heat makes you crave for a cooling treat. What’s better than watermelon juice or salad? I like putting together a watermelon salad with the simplest of ingredients: a smattering of cherry tomatoes, fresh mint and a sprinkle of feta and salt, that’s it. When I get more ambitious, I add chunks of jicama to watermelon for a play in contrasting texture. The most sophisticated and elaborate of all is a Greek-style watermelon salad.

Elaborate does not involve multiple steps or difficult operations. The Greek-style salad uses a few extra ingredients other than the watermelon. That includes tomatoes, cucumbers, red onion, olives, feta, fresh parsley and mint and a red wine vinaigrette. Finally toss all the ingredients in a salad bowl, drizzle the dressing all over and season with salt and pepper. All in a single easy step. For a complete Greek meal, I pair it with a moussaka.

Notably, to keep everything fresh and crunchy, I’d wait to make this salad right before you’re ready to eat. It’s best not to make the salad ahead. Alternatively, leave the watermelon and the dressing on the side, toss the salad at the very last minute.

The watermelon salad is utterly cooling and refreshing. Sweet and savory and astringent, the salad beautifully captures the ease of summer living — and the best of watermelon.

Greek-Style Watermelon Salad

Serves: 4

Ingredients

  • 3 cups cubed watermelon
  • 2 large ripe tomatoes
  • 1 medium cucumber
  • 1 small red onion
  • ⅓ cup pitted kalamata olives
  • ⅓ cup crumbled feta
  • Some chopped parsley and mint
  • Olive oil and red-wine vinegar
  • Salt and pepper

Instructions

1

In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.

Notes

https://cooking.nytimes.com/recipes/1014895-greek-style-watermelon-salad

Thermoworks Specials

ThermoWorks Thermapen Mk4 Backlit

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4 Comments

  • Reply
    Tina
    September 5, 2021 at 8:21 am

    What a lovely salad for summer. I’m loving all the ingredients here.

    Hey, I wanted to let you know I check your site when you linkup to IHCC but often I have trouble finding the comment box. Maybe it’s the view on my phone. At least today it was apparent to me 😀

    • Reply
      Shirley @ Everopensauce
      September 7, 2021 at 2:17 pm

      Thanks for your comments, especially the part about how hard it is to find the comment box below the post. I may need a special note to highlight where the comment button is.

  • Reply
    Kim Tracy
    September 5, 2021 at 7:10 pm

    Gorgeous, gorgeous!! This is a salad I always want to make, but always forget about. I love that it is easy enough to have all the components sliced and diced and ready to mix. This would be a great dish to bring to a Labor Day potluck or party.

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