Greek Watermelon Salad

Serves 2

We enjoyed a salad like this one day at the Glass Onion restaurant in Goldendale, Washington, a great restaurant in the Columbia River Gorge area.

With summer about to bloom, it’s the perfect time to make this. Below are the basics. Check the notes for more ideas on how to mix it up.

Directions

• 1 small watermelon, cut into 1-inch cubes, rind discarded
• 10 mint leaves, minced
• ½ cup of feta cheese
• 20 oil cured dark olives, seeds removed, chopped small
• 4 TBS Extra Virgin Olive Oil
• 4 TBS Balsamic Vinegar
• Salt and pepper to taste upon serving

Instructions

1. Spread watermelon cubes across a large serving plate or in a bowl.
2. Toss together mint, feta, olives, oil and vinegar.
3. Distribute the mixture across the watermelon and serve.

Notes

• You might have to look around for those oil-cured olives, but it’s worth it. In the Puget Sound check PCC, Central Market, and Metropolitan Market.
• Tinker, tinker, tinker. Go ahead and expand it further adding perhaps some sliced red onions or cucumber chunks. Switch to bleu cheese. Add some dill, or maybe some basil.

SH/June 2020