A new favorite! Perfect for summer picnics!
Quoting Mark Bittman, The New York Times/Cooking:
It’s not an immediately obvious combination – watermelon, cucumber, olives and feta – but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it’s a lovely light lunch; with practically any grilled meat or fish, it’s an ideal summer supper.
I served it with grilled wild salmon and grilled chicken breasts with Harissa.
- 3 cups cubed watermelon
- 2 large ripe tomatoes
- 1 medium cucumber
- 1 small red onion
- ⅓ cup pitted kalamata olives
- ⅓ cup crumbled feta (I used goat cheese.)
- Some chopped parsley and mint
- Olive oil and red-wine vinegar
- Salt and pepper
- In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.
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Cool salad for a hot summer’s day. So refreshing!
I found this recipe in the New York Times. The reporter writes:
“This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer. You could swap out the watermelon for a mix of what’s in season, whether it’s stone fruit, berries or cubed apple and pear. It’s an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.”
- 2 pounds watermelon, cut into 1-inch cubes
- ¾ teaspoon whole cumin seeds
- ¼ teaspoon sweet paprika
- ¼ teaspoon finely ground black pepper
- ¼ teaspoon amchur powder (dried green mango) (I didn’t use this.)
- Pinch of cayenne pepper (a generous pinch if you like heat)
- ¼ teaspoon fine sea salt
- 1 orange, clementine or mandarin, juiced to make approximately 1/3 cup juice
- ½ teaspoon finely chopped jalapeño pepper
- 3 to 4 fresh mint leaves, thinly sliced (I used Chocolate mint.)
- 1 small cucumber, halved, seeded, thinly sliced (My addition.)
- 5 pieces of dried mango, thinly sliced (My addition.)
- Place cubed watermelon in a wide platter with sides or in a large baking or serving dish and spread into a single layer.
- In a small pan, toast whole cumin seeds on medium heat for 3 minutes, until fragrant. Remove and coarsely grind with a mortar and pestle. (You can also grind in a spice grinder, but be sure not to grind to a fine powder as the coarse grains of the spice add a wonderful texture.)
- Transfer cumin to a small bowl and add all remaining spices and salt. Add citrus juice, jalapeño and mint and mix well. Pour dressing over cubed watermelon and mix to coat. Cover with plastic wrap and let marinate for 1 to 6 hours. Serve chilled the same day.
Refreshing and easy to make!
- 1 pound tomato (I used one large Brandywine.)
- 1 ½ pounds seeded and cubed watermelon
- handful of mint leaves
- 1 peeled, seeded and diced cucumber
- 1-2 jalapeno peppers, seeded and diced
- ¼ cup olive oil
- 2 tablespoons lemon juice
- Crumbled feta (If desired. We added to individual servings.)
- Combine chopped tomatoes and seeded and cubed watermelon with diced cucumber, diced jalapeno peppers, 1/4 cup olive oil, and 2 tablespoons lemon juice in a food processor or blender; process until chunky-smooth.
- Garnish: Crumbled feta and chopped mint.
Based on a recipe from Mark Bittman.