In my world, Memorial Day marks the beginning of Summer. Which means refreshing, beautiful watermelon in abundance – truly one of the great luxuries of living in Coastal Alabama. It’s always been one of my favorites and is featured in both of my cookbooks. Plain, simple watermelon chunks are perfect for a Memorial Day boat ride and just one of the snacks listed in the ‘Ice Chest and Picnic Basics’ of the Boat Food section in LuLu’s Kitchen. And in GUMBO LOVE I make a Watermelon Feta Salad that is out of this world delicious, easy to prepare, and a crazy-good side dish for Summer Gumbo. It’s a Memorial Day tradition in my family. Maybe it will become one of yours too! Wishing you all a safe and happy holiday weekend full of sunshine, sweetness, and #GumboLove!
Watermelon and Feta Cheese Salad – Serves 6 to 10
INGREDIENTS
¼ cup white wine vinegar
2 tablespoons sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Pinch of red pepper flakes
1 red onion, halved and sliced lengthwise
1 cucumber, halved, seeded, scored with a zester, and sliced into half-moons
1 small seedless watermelon (I like the sugar baby variety), chopped
4 ounces feta cheese, crumbled
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoons chopped fresh mint
METHOD
- In a small bowl, whisk together the white wine vinegar, sugar, 1 teaspoon of the salt, the black pepper, and the red pepper flakes until the sugar has dissolved.
- Add the red onion and let the mixture stand for 1 to 2 hours. Drain the red onion, discarding the liquid.
- Make one large salad in a salad bowl or make individual salads by gently combining the red onion, cucumber, watermelon, and feta.
- Season with the remaining 1 teaspoon salt and lightly drizzle with the olive oil and balsamic vinegar. Garnish with chopped mint.
