recipe from Grace Welker (Annapurna Devi)
This Savory Watermelon Salad is my favorite summer recipe with its surprising blend of sweet and salty flavors. It is very cooling on hot summer days — and is always a hit at potlucks. In terms of quantities, just create what would taste and look good to you. You want a little of everything in each serving — and each bite.
Watermelon (cut into bite-sized chunks)
Cucumber (cut into bite-sized chunks)
Mint (chopped leaves)
Feta cheese (crumbled)
Lime juice (to taste)
Olive oil (to taste)
optional: Kalamata olives (whole, sliced, or chopped — no pits!)
Start with the watermelon pieces in a big salad bowl. Add the olives, feta cheese, and mint. Stir gently to adjust the amounts (you should see a little of each ingredient throughout the bowl). Add olive oil and lime juice and toss a little. Serve immediately or put in the fridge for up to an hour, covered, so it gets cold and the flavors blend.
If you have leftovers (which is rare since this is so good), you can blend everything up and serve it with dollops of plain yogurt as a Watermelon Gazpacho.Still Hungry? Find more recipes here.
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