Thursday, July 15, 2010

Recipe of the Week: Greek Watermelon Salad

Nothing says summer like a big slice of watermelon, but have you even thought about cooking with watermelon? Instead of serving just a slice at your next about this excellent creation. We've got a BBQ/Garden Party to attend to this weekend....perhaps I will take this treat?


Greek Watermelon Salad
¾ cup thinly sliced red onion, halved
1 tablespoon fresh lime juice
3/4 cup English cucumber, thinly sliced
6 cups cubed seedless watermelon
¾ cup crumbled or cubed feta cheese
½ cup Kalamata olives, pitted and halved
2 tablespoons olive oil
1 teaspoon oregano

salt and pepper to taste
1/2 cup chopped fresh mint


In a small bowl, cover the onion slices with the lime juice. Set aside for 30 minutes.
In a large salad bowl, combine the cucumber, watermelon cubes, feta, olives and onions ( from the lime juice). Reserve juice for dressing.
Add the olive oil and oregano to the lime juice and stir until combined (add salt and pepper if needed). Drizzle dressing over the salad, add the chopped mint and toss to coat. Let salad stand for as long as possible to allow flavors to blend together. Serves 6.

Image courtesy of Google Images
Recipe courtesy of Google search. Did you know that the largest watermelon ever grown weighed 268.8 pounds and was grown in Arkansas?