It’s summertime and it’s HOT in Mexico! I don’t like to heat up the galley so we tend to do a lot barbecuing with side salads to go with dinner. Since Hubby isn’t a big fan of greens I like to switch it up with this refreshing Mediterranean dish that goes well with just about everything. I served it with brisket and potato salad, but it is also lovely served in individual cups or small bowls for an afternoon treat.
This bright salad combines the sweetness of ripe watermelon with the salty tang of feta and Kalamata olives. The sweet/savory dressing brings it all together for yumminess in every bite.
Variations: Any tomatoes will do; I like the yellow for the contrast in color. You can use an English cucumber and leave the skin intact. The basil can be switched out for different herbs, depending on what’s available in your region. Mint, flat-leaf parsley, cilantro, spinach, or arugula are good options if you can’t find basil and will change the taste only slightly.
Dressing Ingredients & Directions:
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons honey
- 1 cup fresh basil, julienned
Combine all ingredients in a tightly sealed jar or shaker and mix thoroughly. Allow to sit at room temperature for 30 minutes before dressing salad.
Salad Ingredients & Directions:
- 4 cups bite-sized cubed seedless watermelon (approximately half of a mini-watermelon)
- 1 cup cherry tomatoes, halved
- 1/2 of a cucumber; peeled, sliced and quartered
- 1/2 cup pitted kalamata olives
- 1 cup (4 ounces) diced feta cheese
Combine all ingredients in a bowl and toss gently. Shake dressing and drizzle over salad and toss again gently. Serve immediately.
Serves 4 as a side dish or 6-8 in small cups.
Note: If you are not going to serve immediately, watermelon juice will pool in the bottom of the bowl. You can either mix all other ingredients and add the watermelon just before serving, drain some of the juice out or simply serve with a slotted spoon.
