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With just a handful of ingredients, you can get this done in minutes
I posted on Saturday (August 17) about the 18+ pound watermelon I'd received from Three Sisters Garden in Kankakee, Illinois. It produced a lot of fruit for a two-person household, prompting me to predict that watermelon-feta salad was in our future.
Self-fulfilling prophecy. Not surprising given how darn easy this dish is to make.
The photo above is the prep to make the salad. That's right, seven ingredients including the salt and pepper. The only chopping was for the watermelon, as the feta got crumbled with my fingers. The other additions were balsamic vinegar, olive oil and basil.
Of course you can mix and match the ingredients that go with the watermelon, though I'd also stick with the feta.
Below is a link to the recipe on the New York Times cooking site. But if there's any firewall problem, there are plenty of similar recipes on the web.
Here's that watermelon again, prior to cutting. The rest of my Three Sisters Garden delivery included eggplant (that light purple and white one, a variety known as Rosa Bianca, is one of the prettiest eggplant I've ever seen) and tomatoes.
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