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Weekend Watermelon Salad

May 2, 2011

This weekend we had some seriously beautiful weather! It was a perfect 82 degrees with a light breeze so I lit a huge citronella candle and we dined outdoors. I made a Greek style chicken marinated in yogurt served with garlic hummus and a tomato watermelon salad with feta and fresh mint. The salad was my version of Jason’s favorite watermelon salad served at our wedding and I would say it was just as much a success!  The combination of the refreshingly light flavors and the beautiful weather made for the perfect dinner al fresco. Umm, now that I think about it…can the weekend and weather come back so that we do it all again?

{photography by Freutcake}

Tomato & Watermelon Salad: Not so much a recipe as my method

1 ripe tomato
balsamic vinegar
Salt and pepper
extra-virgin olive oil
chopped fresh mint
fat-free feta cheese, crumbled

Directions: Cut the melon and tomato both into bite size pieces, and arrange on platter. Lightly drizzle with extra-virgin olive oil and balsamic vinegar. Sprinkle with salt and pepper. Top with fresh chopped mint and crumbled feta cheese. Enjoy!

3 Comments leave one →
  1. Anouska Bryson permalink
    May 3, 2011 8:07 am

    Yum! Can’t wait until I can eat feta again.

  2. May 3, 2011 10:34 am

    YUM! I love watermelon and feta salads. I especially love the addition of balsamic vinegar–must try.

  3. May 3, 2011 8:41 pm

    Yum that looks delicious and refreshing, but definitely not lacking flavor!

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