Shaker Gourmet: Watermelon, Feta, & Olive Salad

This yummy summer recipe was submitted by Shaker Alex of Big Swinging Blog:

Watermelon, Feta, & Black Olive Salad

1 small red onion
2-4 limes, depending on juiciness
3.5 lbs sweet, ripe watermelon
9 oz feta cheese
bunch of fresh flat-leaf parsley
bunch of mint, chopped
3-4 tablespoons extra virgin olive oil
4 oz (1/2 cup) pitted black olives
black pepper

–Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice. Two limes worth should do it, but if the limes aren’t very juicy add more.

–Remove the rind and seeds from the watermelon, and cut into approximately 1.5 inch triangular chunks.

–Cut the feta into similar sized pieces and put them both into a large, wide shallow
bowl. Tear off sprigs of parsley so that it is used like a salad leaf rather than a garnish, and add to the bowl along with the chopped mint. Add the onions, along with the juice, the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape.

–Add a good grinding of black pepper and taste to see whether the dressing needs
more lime. Serves 8.

If you’d like to be a part of Shaker Gourmet, email me at: shakergourmet (at) gmail.com. Include a link to your blog, if you have one!

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9 Comments

Filed under 07_shaker_gourmet

9 responses to “Shaker Gourmet: Watermelon, Feta, & Olive Salad

  1. MR. Bill

    My daughter made this, pre her vegan days. I was sceptical but it’s great!

  2. Alex, do you think this would work with goat cheese, or would that flavor be too much? I’m just not a big fan of feta.

  3. tsg

    In my family, we would have watermelon and feta as dessert.

    I think that the saltiness of the feta is important, but you should, in my opinion, be able to replace it with a salty goat cheese.

  4. You might also be able to use a ricota salata in place of the feta.

  5. do you think this would work with goat cheese, or would that flavor be too much?

    I’m not sure Paul. If you want, give it a try and see. I generally think of goat cheese as having a pretty strong flavor, tho, so I’d say use it sparingly. If you want, you can also try to find Bulgarian feta, which is milder than the standard Greek variety.

  6. sari

    I had this almost exact salad at a cheese tasting event at a fancy cheese shop. They used a French feta which is much less salty and more moist than Greek feta. So you may want to try that.

  7. SAP

    mmmmm, feta …

  8. oh my god. this sounds fabulous.

  9. Marisa

    Great blog indeed.Gourmet coffee at coffeebreakusa(dot)com adds to coffee and gifts

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