Thursday, July 9, 2009

A Salad that SCREAMS "Summer"

During these lovely days of summer, please make some time to cannon ball into an icy cool pool, sip lemonade on your front porch, count the twinkling stars while laying on a picnic blanket or bite down into the juiciest slice of perfectly pink watermelon you can find! For me, there's nothing that sings the songs of summer like a shiny, emerald green, vine-ripened watermelon! When we were tots, my momma would buy the biggest watermelon she could find at the Piggly Wiggly (our local supermarket in Savannah), put it outside on our newspaper-lined patio table and let my sister and I go hog wild on that fabulous fruit! We would even wear our bathing suits so she could hose us off after we had our fill of that melons' ruby red flesh! The feast of the watermelon turned into a yearly tradition and always signaled the official start of summertime at the Dostal Household. As the years passed, I imagine we "thought" we grew out of this silly ritual. I am sure we were too busy at slumber parties or backwards skating at the Savannah Skate Inn to participate in the watermelon gorge but that summer memory lingers as sweetly in my mind as it does on my tongue. The fact that watermelon is the epitome of summertime for me has not changed. Sure, I would love to invite my 24 year old "little sister" over to oink out on a watermelon in our bathing suits, but I just feel that activity would lack the cuteness and practicality as it once did years ago. To satisfy this carnal urge for this monstrous melon, I have a sassy yet sophisticated salad I like to whip up for picnics, light summer suppers or for any garden dinner party. Please try out this salad for yourself, for your family and for your loved ones before the sun sets on our precious lazy days of summer.

Watermelon and Mint Salad


1 RIPE watermelon
1/4 cup red wine vinegar
1 medium red onion, thinly sliced
1/2 cup extra-virgin olive oil
3 tablespoons chopped fresh mint
5 ounces feta cheese, crumbled
Fresh cracked black pepper and kosher salt
Whole mint sprigs for garnish


In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

Savor the summer and be sure to stay tuned, dahlin's!
Cut the flesh from the melon and cut into bite size pieces, removing the seeds and set aside. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste and adjust seasonings.

1 comment:

  1. This sounds really good. I will have to try it. I know James would love it. Thanks.