To round out this salad into a meal, add a can of drained chickpeas. Delicious served with a side of homemade pita bread.
Essential Ingredient Watermelon
Prep Time 20minutes
Total Time 20minutes
For the vinaigrette:
1Tablespoonfreshly squeezed lemon juice
2teaspoonsred wine vinegar
1/2teaspoonfine sea salt
For the salad:
1yellow bell peppercored
1peachhalved and pitted
4cupscubed seedless watermelon
1/4cuppitted Kalamata olivescut in half
1Tablespoonchopped fresh oregano
1teaspoonchopped fresh mint
1Tablespoonchopped fresh Italian parsley
1/2cupfeta cheeseto taste
In a small bowl or jar, stir together the olive oil, lemon juice, vinegar and salt.
Slice the cucumbers, yellow bell pepper and peach into 1/4 inch slices. Halve the cherry tomatoes. Gently toss together with the watermelon. Add the Kalamata olives. At this point the salad ingredients and the vinaigrette can be stored separately, refrigerated for up to three days.
To Serve: Toss the watermelon Greek salad ingredients together with the vinaigrette and the chopped herbs. Heap into a serving bowl and crumble the feta cheese over the top. Garnish with edible flowers or more herbs if you like. Serve at once.
I use a mandoline for slicing the cucumber, yellow pepper, peach and watermelon. It speeds up all the chopping and yields nice, even slices.