This week’s salad was brought to us by Nancy. Nancy said she chose a Watermelon Salad because it’s 4th of July weekend. But she couldn’t decide which recipe to choose, so she gave us 3 different recipes and allowed us to choose the version we wanted.
I have seen a lot of recipes for Watermelon and Feta salads, and for some reason, I just couldn’t imagine them tasting good. I only eat watermelon by itself, or at the most in a basic fruit salad. But I was determined to try this salad, and boy, am I glad I did. It is really good! I do think the key is to use a red onion that’s not too stong (or soak it in some lime juice first to make it more mild). The combination of the sweet watermelon, the salty feta and olives and the earthiness of the red onion is really a winner.

The recipe isn’t really a recipe, but just a list of ingredients. Use the quantities you desire. I used the Feta/Kalamata/Green Onion mixture sold at the olive bars at Safeway grocery store.
Watermelon – Cut into bite-sized cubes or balls
Cherry Tomatoes
Red Onion – Sliced very thinly
Kalamata Pitted Olives – I left them whole
Feta Cheese – Flavored or not
Chopped Basil
Olive Oil – Not a lot