summer salad

July was a month spent in the company of wild berries and Canadian coast lines. It was spent with family, highways, fresh fish, and farmer's markets. It was also spent with my good ol' favourite summer salad. Cucumber and watermelon salad really has everything going for it; the watermelon absorbs the dressing brilliantly and it provides a refreshing alternative to the Greek salad that inspired this summer version.

This salad has made numerous appearances at cottages in Georgian Bay and dinners in Berlin, Montreal, and Vancouver. I suspect this recipe will be sticking around for many summers to come.

Cucumber and Watermelon Salad
inspired by Food & Drink Magazine

Ingredients

1 wedge of Watermelon
half of an English cucumber
red onion, as much as you please
1 clove of garlic, crushed
3 tbsp. olive oil
1 and 1/2 tbsp. red wine vinegar
salt and freshly ground pepper to taste
1/4 cup fresh mint leaves, shredded
1/3 cup crumbled feta cheese

Cut watermelon into cubes. This salad tastes best when chunky, so make them generous-sized cubes. Chop up cucumber chunky, and red onion slightly less chunky. Whisk together olive oil, red wine vinegar, garlic and salt and pepper. Mix together watermelon, cucumber, onion and dressing. Top with mint leaves and feta cheese. Toss and enjoy.

Guten!

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