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Share your recipes June 2015

Rainbow Kitchen

Tomato, Watermelon and Feta Salad

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Makes 6 servings

1 pint grape or cherry tomatoes (or chopped full-sized fruits)

salt and pepper to taste

juice of ½ lime (key limes are my favorite)

2 tablespoons extra virgin olive oil

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh Italian parsley

2 tablespoons minced red onion

4 cups cold, bite-size watermelon chunks (preferably seedless)

sherry vinegar, white wine vinegar or balsamic vinegar to taste (optional)

1 cup feta cheese in bite-size chunks (not crumbles) or Mexican cotijo or fresh chevre as you prefer.

Cut the tomatoes into small pieces and place in a bowl. Sprinkle with salt and pepper to taste. Add the lime juice, olive oil, mint, parsley and onion and toss to coat. Set aside for 10 to 15 minutes.

Immediately before serving, add the watermelon and toss gently. Sprinkle with vinegar to taste, if desired. Sprinkle with cheese.

 


Allison's Article:

Summer Comfort: What’s a Well-Thumbed "Old Farmer’s Almanac" Doing in My Kitchen?




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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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