This summer, we’ve decided to experiment with our salads. We make a lot of veggie salads and, in some, have added grapes or raisins or craisins to add a touch of sweetness to it but that’s about it, in terms of what you’d think of as fruit. I say “what you’d think of” because I know that technically a tomato is a fruit but we don’t think of it that way. So the hubby and I have been researching recipes and here’s the first one we tried. It was a big hit, in terms of flavor, once we got it all down. I say that because the original recipe found here says things like “drizzle” and “pinch”…what is that really? So we had to experiment. We started slow and kept adding until the balance seemed just right. The other thing I think is important to note is that, because of the watermelon, the salad was a bit soggy the next day. I would definitely recommend making this shortly before you’ll be eating it and not necessarily choose to make extra. We did eat it the next day and, flavor-wise, it was fine…just a big soggy. We also leave the cherry tomatoes whole because the hubby doesn’t like soggy salads and never wants the tomatoes cut up because he says it makes a salad soggy. I prefer to have them cut up so they are more bite size but it isn’t a big deal so we leave them whole.
We served this with grilled beef and veggie kabobs and corn on the cobb. Delicious!
- Watermelon - if using a small, more personalized size, I'd use it all. That's about the right amount.
- 1 english cucumber, seeded and diced/sliced
- 1 small red onion, diced
- 1 container of cherry tomatoes
- 1 can garbanzo beans, rinsed
- 4 oz feta cheese crumbles
- 1 lime
- olive oil
- salt and pepper to taste
- Cut up watermelon, cucumber and onion and put in a bowl.
- Add cherry tomatoes and garbanzo beans.
- Add feta cheese crumbles.
- Add the juice of one lime.
- Drizzle with olive oil.
- Toss ingredients together.
- Add salt and pepper to taste.