Watermelon Salad with Mint and Feta

The combination of these ingredients is possibly the best thing to happen to summer dinners. It’s one of those dishes that I could eat everyday until it makes me sick and then I never want it again. So far so good.

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Ingredients 

1/3 cup extra virgin Olive oil

3 Tbs fresh lemon juice

2 tsp Kosher salt

1 tsp Tabasco

Pepper to taste

Seedless watermelon cut into 1 inch cubes, chilled (10 cups)

Feta cheese, crumbled (2 cups)

1 small sweet onion, diced

1 cup fresh mint, chopped

 

Directions

Whisk the first five ingredients in a big bowl until combined. Add the watermelon, feta, onion and toss gently. Sprinkle with chopped mint and dive in.

 

 

 

Farro, Watermelon, Tomato and Feta Salad

A few weeks back we had a very nice lunch in Little Italy. Aside from a couple of delicious pies we also ordered a farro, watermelon, tomato and feta salad with mint and arugula. It was AHmazing. I have been thinking about that salad ever since. I almost made it for Thanksgiving but wasn’t sure that was the best audience to try it out on. Safely back in my own kitchen, I set to work.

In all actuality it’s a fairly easy recipe. If you make the farro ahead of time then you shave 20 minutes off of your prep work. The end result is the perfect combination of sweet, salty, chewy, and a tad spicy, but the punch of mint is the real winner.

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1 cup whole grain  farro
2 cups medium dice heirloom tomatoes
2 cups medium dice watermelon
4 tablespoons extra-virgin olive oil divided
4 tablespoons white balsamic vinegar
2 cups baby arugula
6 ounces feta cheese, crumbled                                                                                                                             3 tablespoons chopped fresh mint leaves

Bring a medium saucepan of salted water to a boil over high heat, stir in farro, reduce heat to medium and simmer until farro is al dente, about 20 minutes. Remove from heat, drain then spread onto a rimmed baking sheet to cool.

While the grains are cooling, make the rest of the salad. Combine tomatoes, watermelon, 1 tablespoons of the olive oil, a pinch of salt, and some freshly ground black pepper, stir then set aside until flavor is intensified, about 20 to 30 minutes.

Combine remaining olive oil and vinegar in a small jar, close, and shake until well combined. Season with salt and freshly ground black pepper then mix with the cooled farro.

When tomato-watermelon mixture is ready, drain off any juices and add the mint then stir the mixture into the farro, add the arugula and feta and stir through. Serve immediately.

*recipe adapted from Aida Mollenkamps Salt & Wind

Spinach + Feta Flatbread

How amazing was the weather last week? It was the perfect timing for Kaili’s swim lessons, I looked forward to getting in the water each day.

I don’t know about you but when it’s hot and summer-like outside I have a few favorites I like to eat. Fruit of course but I also love a cool Tabbouleh salad, Caprese and now these flat breads or on that list.

Spinach and feta are a perfect combination, add some sautéed onions,garlic and tomatoes and you have an easy and delicious meal.

Pre-heat oven to 425

Whole Wheat Flatbread

Shredded Mozzarella { or any cheese you want }

sautéed spinach with onion + garlic

Crumbled Feta

Sliced Tomatoes

I like to melt the mozzarella on the flatbread a bit to start. Once it’s to your liking, pile on the rest of the ingredients and pop back in the oven for about 10 minutes, or until the edges are golden brown and the feta is starting to melt. Kaili and I devoured this  3 times last week and I am pretty sure we will again this week. It’s super easy and super good.

* I found an artisan whole wheat flatbread at Sprouts that only has 90 calories. A lot less than most flat breads or naan bread. You could also use Pita bread.

Enjoy!