Seattle DINING! logo


 

ADVERTISING
Donate and Dine 2020

 

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


We've worked hard to upgrade this site. Click here to notify us of any problems we need to correct.

Revolve True Food & Wine Bar

SUBSCRIBE FREE

Subscription has its privileges - Each month Seattle DINING! publishes new features on new restaurants, food and beverage news from around the Northwest and special events. Don't miss out on these informative stories.

Sign up today for your FREE subscription and you'll get notification each month when the new issue comes on line. You'll also be the first to find out about special Seattle DINING! events.  What are you waiting for? Sign up now!

 Click here to sign up now!