Wednesday, July 20, 2016

Watermelon Salad

I hope everyone's week is going well!  I'm excited because it seems like we're in for some cooler weather today and tomorrow.  But it's still Summer and that means the temperatures are still going to be on the high side.  Making salads a perfect option either as a meal or an add on to a meal.  They're served cold, don't require much heating up the kitchen, and usually have lots of foods with high water content.

We recently made a watermelon salad that I'm still thinking about.  It was a perfect combination of sweet, salty, crunchy, cool, and tart.  Yum!  And I think it's one that you can definitely play around with and change the proportions so that it's to your tastes.

Watermelon (we used a container of the pre-cut watermelon from the grocery store)
Greens (we used a bag of the spring greens from the grocery can see a theme here.)
Half a small onion, diced
3 to 4 ounces of Feta
1/4 cup Cider vinegar
1 tablespoon Mustard
1/4 cup Olive Oil (I like my dressing on the tart side, you may need to add more olive oil, the tradition ration is 3 parts oil to 1 part vinegar)
Salt and pepper to taste

Dice the onion and cut the watermelon into bite size cubes.  Put the green in a salad bowl, toss the onion, watermelon and feta on top and mix.  As far as the dressing, i mixed the vinegar, mustard, salt and pepper together in a small tupperware container. Then I added in the oil, put the lid on the container, and shook it until the dressing was well combined.  Put as much dressing as you want on the salad and toss to combine.

Voila, that's it!  A perfect summer salad.  We had fired up the grill so we had the salad for dinner along with some grilled tofu and grilled corn on the cob.