So it is no secret that I am a big supporter of local shopping (and not just because I sell there). Last week I scored some major finds at our Terre Haute Farmer’s Market. I graciously decided to take the LAST watermelon off of the Bush’s hands next to me. While I was at it I figured I’d better grab some cucumbers from the Hale’s table on the south side of my booth. Hmm… as I looked in my shopping basket a Pinterest memory was sparked. I remembered seeing a salad with them together. I can do that. I should do that. I will do that. Stop and get some feta on your way home.
And now I am going to share my creation with you. I have to confess I do not like cooking in the summer when it is hot. I want fresh. Juicy. Cold yumminess. I do not want to be slaving away over an oven or stove top. Give me salads. This was easy to assemble too. Once you get past the watermelon cutting the assembly was a breeze.
It’s a seasonal dish. It’s colorful. It’s got a wonderful combination of flavors. Go to the market and give it a whirl.
Watermelon Cucumber and Feta Salad
- 2 cups of local cubed watermelon
- 1 cup of diced local cucumbers
- 1/3 cup local sliced red onion
- 1/2 cup chopped fresh mint (mine came from my own front porch!)
- 1/3 cup crumbled feta cheese
- a dash of balsamic vinegar (I truly do not measure when I am eating at home, use your judgement and intuition, crack into your inner cooking guru, channel your taste beds)
- 1/4 cup macadamia nut oil
- 1 tsp sea salt (or to taste)
Let’s Make it Happen: Cut and cube your watermelon. Peel cucumber. Dice. Slice onion. I am a food prep weirdo and love to really focus on my cutting skills, so I like to challenge myself to slice them as thinly as possible. Chop up the mint.
Assemble. Throw it in a bowl. Toss with the feta, vinegar, oil, and salt. Boom a gorgeous little salad, guaranteed to impress!