Summer is officially here, and if the recent weather is any indication, we’re in for a warm season. This recipe is one of my favorites for warm weather. It’s always a crowd-pleaser and is simple to edit/change and adapt to different tastes.
Lovingly adapted from a popular New York Times salad recipe, my version omits the tomatoes and adds a drizzle of balsamic (extra points if you have time to make it a reduction!) and a sprinkle of capers for those that love that briny flavor.
This salad can get a little watery, so I like to set the cucumbers and watermelon in a large colander in the sink and let them drain for about an hour before I make the salad. You can also add a sprinkle of salt to this while it sits, which will help draw out the moisture.
Watermelon Greek Salad
- 3 cups cubed watermelon
- 1 English cucumber, cut into small pieces
- 1 red onion, sliced thin
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup capers
- 1/4 cup crumbled feta
- Chopped fresh mint
- 2 tablespoons good Olive oil
- 1 tablespoon Sherry Vinegar
- A drizzle of good Balsamic Vinegar (or use a balsamic reduction)
- Salt and pepper
- In a large bowl, combine the watermelon, cucumber, onion, olives, feta and capers.
- In a separate bowl, mix the olive oil and sherry vinegar
- Drizzle the dressing on the salad
- Add a handful of chopped fresh mint and mix well
- Season with salt and pepper to taste
- Just before serving, add a drizzle of good balsamic vinegar