Monday, August 09, 2010

Aug 3rd - Watermelon Feta and Mint Salad

Watermelon Feta and Mint Salad
We are so lucky in Vancouver to have such an abundance of local fruit.  If you are from here or from near here and have always  been, you may not fully appreciate how lucky here is.  I spent several years living somewhere that almost all the fruit was brought in from far away countries... apples from Africa, bananas from Spain, strawberries from across oceans.  The thing about that travel is that they taste alot like the packaging they were shipped in.

We try to take full advantage of the local fruit when they come around.  Berries in particular are amazing at the right times of year.  The local strawberries and blueberries are unbelievable.  No tricks, tips or enhancements.  Watermelon isn't a gamble.  You don't have to worry that you just hauled this 10 pound medicine ball home only to be disappointed by lack of flavour or sweetness.  MMMM sweet seedless watermelon is pure summer.  The sweet and salty combination of flavours in this salad is remarkably not strange or something you have to get used to.  It is delicious and easy to eat by the serving spoonful directly from the salad bowl.  I did.

Watermelon Feta and Mint Salad

4 c Watermelon, 1 inch cubes (about the size of a bowling ball before you cut up)
150 g Feta (this is alot but I love Feta!), crumbled
5 sprigs or 30 leaves of Fresh Mint, chiffonade
1/2  Red Onion, sliced
1/4 c Red Wine Vinegar or Lemon Juice
1/4 c Olive Oil
Salt and Pepper to taste

In a small bowl, whisk the Vinegar/Juice and Olive Oil.  Season to taste.

Cut the Watermelon up and cut away from the rind.  Remove any seeds agricultural engineering could not fend off.  Cut into cubes and place into a LARGE bowl.

Take the block of Feta and crumble.  If it is firm, like this block was, cut with the back of a knife to break up rather than slice.  If it is soft, just break up with forks or your fingers.  You do not have to cut into very fine crumble.  Toss with the Watermelon.  Add the Onion rings and Mint and toss gently.  You do not want to mash the melon.

Drizzle the dressing over. Turn over from the bottom up without breaking up the melon or cheese up too much.  Season to taste.

Amazing.  You can use Goat or Cow Feta.  Both work well.

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