Saturday, March 21, 2009

Yummy Yummy in my Tummy!

So yesterday afternoon I was on Facebook and I saw a discussion on Networked Blogs about blogs that have to do with cooking and I kind of snorted to myself because that was my original intention for this blog. Hence, my second post on here being some chicken dish that Rachel Ray convinced me to try! I don't think mine turned out as good as hers but hey lets chalk it up to experience and guess what, I finally got a regular freaking wine opener so I don't struggle like an idiot!

Anyway, my sister in law called me last night to inform me that her and her husband are throwing a little impromptu party at their house today. She wants to know if George and I can whip something up for it. Its officially spring and they want to start their BBQ season. So since its Spring I figured I'd make a little speciality of mine to bring over to their house. It may sound weird but I swear its oh so good!



Watermelon Feta Salad

So how do you go about making this wonderful creation? Oh c'mon stop grimacing, I swear its tasty! The sweet and salty do a little jig on your tongue!

Cut a watermelon in half and use a melon baller to scoop out little balls of watermelon. If you don't have a melon baller you can just cut the watermelon into little square cubes. Put your melon balls or cubes into a large bowl. When you've balled the entire half of the watermelon drizzle the bowl with olive oil and vinegar and then crack some freshly ground black pepper over the top. Don't add any salt because your feta is already salty enough (if you didn't buy the cheap kind!)

Now take your feta and use a knife to chop it into small bits or if you are feeling daring just take it in your hands and crumble it all over the salad. Then take some mint and chop it into fine ribbons and drizzle that on top of the salad as well.

How you should use two wooden spoons in order to mix this well. (Again you can use your hands if you are feeling daring and have washed your hands!) After this is mixed put it in the fridge for about 20 minutes in order to fuse all the flavors.

Now get your serving platter ready.
1. You can put it on a serving platter covered in a bed of romaine lettuce leaves and then use a slotted spoon to put it on the platter and serve.




So how about some measurements?

1 watermelon about 20 pounds (you will only use half)
1/2 pound of feta (try to use Greek or Bulgarian as they are the best)
4 teaspoons vinegar
4 tablespoons of olive oil
5 sprigs of mint leaves (only use the leaves).
Pepper to taste

*right before putting it in the fridge you should taste it to make sure it has a savory flavor. It's not meant to be too sweet or too salty. It's a perfect balance!

How about some additional ideas?

Some places actually are lucky enough to get watermelons in more than one colour. If you have access to red and yellow meat watermelons then instead of getting one big 20 pound melon, get two smaller 10 pound melons and mix the colors. It looks beautiful when being served.

Instead of serving the watermelon feta salad on a bed of romaine lettuce you can make sure to clean the outside of the watermelon that you've balled and clean up the inside with a knive to make it a nice smooth surface inside and just pour everything from your mixing bowl into the empty watermelon half. I find this is a much better presentation but doesn't work well if your watermelon doesn't have a flat bottom.

2 comments:

  1. It sounds interesting. I copied ans pasted the recipe and printed it out. When I eventually try it (I have a ton of things I tell myself that I'm going to make...), I'll let you know what I think :)

    ReplyDelete
  2. Hmm interesting mix... I will have to try it out soon. I love watermelon and feta, but never thought of mixing the two together. Thanks.

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