Watermelon, cucumber, raspberry and feta salad with mint and balsamic glaze
By the time you read this post I will be well on my way to Central California driving along the Oregon coast and Route 101and hopefully will write from the road. I scheduled a few recipes to intersperse between the travel posts (that I hope to write) because after all this is primarily a blog about cooking. The experiential travel is fun for me to write and hopefully fun for you to read. So while you are reading this I may well be in Seattle, or Astoria or Cannon Beach or Carmel. Sounds not so bad.
Make this salad with sweet seedless watermelon and crisp slender summer cucumbers. Get the best feta you can find as it is prominent in the salad but it is also good in a vegan version without the cheese. Garden fresh mint (perhaps one or two different kinds of mint) and sweet and slightly pungent red onion complete the flavour palate. It’s light, refreshing, colourful and fun.
1 small watermelon, seedless
1 basket raspberries
2 small summer cucumbers
1/4 red onion, thinly sliced
1 good handful of mint leaves, chopped, top clusters reserved for garnish
Fruity, spicy olive oil (about 2 tablespoons)
Best feta cheese
Cut the watermelon into equal size pieces and place in a bowl.
Halve the cucumbers lengthwise and then slice horizontally into 1/4# pieces and add to the watermelon.
Add the raspberries, onion, feta and half the mint and gently mix to combine.
Divide the salad among 2-4 plates and scatter remaining mint on top.
Garnish with the reserved mint top clusters.
Drizzle olive oil over and a little of the balsamic glaze.
Serve slightly chilled.