This is such an awesome salad–I’ve used feta, but I think the pecorino would be great as well. The combination of mint and salt and melon. . .
I’m in the midst of an indexing project that’s taking a lot of time–it’s reduced my cooking to pretty rudimentary–like making salads and sandwiches. Thankfully summertime is good for salads and there is always the tomato sandwich.
One of the things I do with salads, even when rushed, is make my salad dressings. Here is a link from The Kitchn for some easy salad dressings.
Bleu cheese is one of my favorites, so I’m always looking for a better bleu cheese dressing. Have a wedge of Roth’s Kase Buttermilk Blue in the fridge just waiting to have a bit of it go into a bleu cheese dressing. Maybe tomorrow…depending on how the indexing progresses.
After the wonderful strawberry ice cream yesterday afternoon, I more “cool pink” for supper: watermelon with feta cheese and mint.
It’s right up there with beet soup for a refreshing summer meal or side dish. I probably should not even call it a salad: no dressing or anything except the natural juices. I’ve seen suggestions for dressings such as buttermilk/lime, but I’ve not tried that–have some buttermilk in the fridge so maybe I’ll taste it with that when I make more this afternoon.
There really is no recipe for this:
- watermelon, cut into pieces or cut with melon-baller. Use however much you think you might eat–I usually add some extra because I will usually eat more.
- mint–preferably spearmint (Kentucky Colonel is especially good), chopped medium or cut into chiffonade–several sprigs
- feta cheese–your favorite feta cheese, cut into small cubes or crumbled.