In the dog days of summer, and having had my oven on all last week, I didn’t want to invest too much time in preparing my lunches for the week. As I was looking around Amateur Gourmet, I came across his beautiful watermelon salad that was originally written about back in 2005, but newly discovered to me. I remembered this when David and I went to St. Paul’s Farmer’s Market Saturday morning where I bought a large handful of mint for only $1.
Sunday night I started hacking away with my knife on a number of vegetables that came in our C.S.A. box last week to make my watermelon salad even lovelier. In it, I included the following:
- cucumber (seeds removed)
- sweet white onion
- summer zuke
- mint
- feta cheese
- diced celery
- cubed watermelon
- red wine vinegar
- broccoli
I wanted to add my last green bell pepper, but I was running out of space in my container.
I cut everything up, cubed up the feta, doused everything with a little red wine vinegar, and took it to work. I also cooked up some wheat pasta, but did not find that it tasted well with the other fresh ingredients, and also learned that the mint turns a nasty, rotted brown color after being exposed to the above ingredients for a period of time and have since removed the mint. Overall, it is a beautiful, easy, summer salad that you can whip up in mere minutes, though should be eaten at the same of preparation, and not over the course of a week as it served a very week lunch (as one might suspect anyway).
