It feels like summer is drawing to a close. The kids are back in school and Labor day has passed. On a trip to the grocery store this weekend, the watermelons that normally line the store’s entrance were replaced by hardshell gourds and pumpkins. I’m not ready ready to let summer go. Here in Ausin, the temperatures are still in the nineties and it probably won’t cool off too much till late fall. I decided to seek out the displaced watermelons and put one to good use.
Ask ten people how to pick a good watermelon and you might get ten different answers. I recently did some research of my own about the topic and came across this post at Fifteen Spatulas and haven’t picked a bad one yet.
This salad is so tasty and refreshing. The salty briny flavors of the feta and olives contrast well with sweetness from watermelon and tomatoes. The acid from a citrus-based vinaigrette brings it all together for delicious sweet, sour and salty bite. If you’ve got some extra time on your hands, roast the tomatoes first, which adds an even more complex depth of flavor.
- For the vinaigrette:
- 3 tbsp oil
- 1 tbsp lemon juice
- 1 tbsp orange juice
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- 5 cups watermelon cubed
- ½ cup kalamata olives chopped
- ½ cup feta cheese crumbled
- ½ cup red onion sliced
- 1 cup grape tomatoes halved
- ½ cup red onion thinly sliced
- ¼ cup pistachios, toasted and chopped
- ¼ cup mint chopped
- citrus vinaigrette
- fresh ground black pepper to taste
- Combine the vinaigrette ingredients in a bowl and whisk until emulsified.
- Add the salad ingredients and vinaigrette to a large bowl. Mix with a spoon until combined.