Years ago I thought that watermelon salads and watermelon skewers with feta cheese, and all things watermelon savory would fade away. But it did not, and I am glad it didn’t. Because putting it simply, watermelon works in many savory concoctions. It is refreshing, has a delicate texture, soaks dressings well, and it does not clash with other ingredients. Give it a try if you have resisted it so far.

WATERMELON SALAD WITH PECANS AND FETA CHEESE
(from The Bewitching Kitchen)

Seeded and cubed watermelon, any amount you like
Mixed color baby lettuce leaves
¾ cup chopped toasted pecans
1 cup crumbled feta cheese, keep in large chunks

For the vinaigrette:
3 Tbsp white wine vinegar
1 Tbsp fresh lime juice
1 Tbs agave nectar
1 tsp salt
¼ tsp pepper
¼ cup grapeseed oil

Make the vinaigrette by whisking all the ingredients except the oil together. Still whisking, pour the oil to emulsify it well. Reserve.

Make the salad. Combine watermelon and greens in a large bowl; add the vinaigrette, tossing gently to coat. Top with the toasted pecans and feta cheese. Season to taste with additional salt and pepper, if needed.

ENJOY!

to print the recipe, click here

Comments: You can vary this salad in countless ways… different greens, different cheese, different nuts. I love the acidity of the vinaigrette, and I believe some ginger could go well with it also. Try to exercise self-control and don’t pick all the watermelon before your guests or family members had a chance to serve themselves…

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