This recipe calls my name in the heavy, hot and humid dog days of summer. Light and refreshing, yet at the same time filling. The watermelon sooths while the peach satisfies. I have been known to serve it with a poached egg for breakfast, toasted nuts for lunch and alongside a loaf of crusty bread and pate for an oven free dinner.
- 2 lb watermelon (seedless is easiest)
- 2 peaches, stone cut out and chopped (I prefer to leave the skin on)
- 1/3 cup sliced bermuda onion or chopped chives
- 1/4 cup Oregano & Thyme or white wine vinegar
- 1 tbsp Balsamic Vinegar
- 1/4 cup grapeseed or canola oil
- 1 cup chopped fresh mint
- 1/2 cup feta cheese, crumbled
- 1 tsp Garlic Ginger Salt (or try chive salt)
Cut the flesh from the melon and chop into roughly 1 inch pieces. Add watermelon, peaches and onion to a serving bowl. Toss in feta, mint and pecans. In a small bowl, combine the vinegar, Garlic Ginger Salt and whisk until it is dissolved. Slowly drizzle in the olive oil, a few drops at a time.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the salad and toss until everything is coated and evenly mixed. Allow the salad to sit at least 1 hour before serving.
More great summer salads:
Photo Credit: Julie Cecchini