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Tuesday, August 25, 2015

Watermelon, Cucumber, Black Olive and Feta Salad


As I have gotten older, I have become increasingly smitten with all things vegetable and increasingly picky about fruit. 

Apples are one of my favorite foods of all times, and I like berries and cherries and citrus.  I love plums and peaches if they are cooked, and besides that...meh!

Melons, in particular, which I loved as a kid, just don't float my boat.  The rest of my brood gobbles them down like they are going out of style.

Lately watermelon has emerged as a trendy fruit.  Its turning up in savoury dishes at upscale restaurants.  For some reason, this has intrigued me.  I do like sweet/salty/savoury flavour combos.  I finally decided I had to try it for myself.  After all, is there anything better than a refreshing salad in the dog says of summer?  If nothing else, watermelon is super hydrating!

As it turns out, I really enjoyed this combination.  Its a great balance of flavours.  The dressing was just my own invention and it goes perfectly with the salad ingredients.  The yogurt and feta give the salad protein and calcium and makes it more filling.  I am definitely going to be making this again before the end of the summer!!

Watermelon, Cucumber, Black Olive and Feta Salad

Salad

350g box organic mixed greens
1/2 cucumber, sliced
2 cups diced watermelon
2 tbsp. kalamata olives
2 tbsp. crumbled feta

Creamy Vinaigrette Dressing

1 cup plain yogurt
1 tbsp. Dijon mustard
1 clove garlic, minced
1/4 tsp salt
2 tbsp. balsamic vinegar
1/2 cup red wine vinegar

Place greens, cucumber, watermelon in a serving bowl or individual serving dishes.  Combine yogurt, mustard, garlic and salt.  Whisk in vinegar.  Drizzle desired amount over salad and toss.  Sprinkle olives and feta over top.

Dressing will keep in fridge for up to 2 weeks.

I have shared this recipe with Urban Naturale's Healthy, Happy Green & Natural Party Blog Hop and Vegetarian Mamma's Gluten-Free Friday.