Ingredients
3 cups of watermelon cut in 3/4-inch chunks
1 pint blueberries (2 cups)
1 1/2 tablespoons of extra virgin olive oil
1 1/2 tablespoons of lemon juice
1 teaspoon of lemon zest
1 cup of feta cheese (4-5 ounces) cut in half-inch cubes
Optional garnish: Up to 2 tablespoons of chopped mint leaves
I adapted this recipe written originally by Ellie Krieger, cookbook author and dietician. It appeared in the Washington Post around the 4th of July. Krieger’s recipe called for 2 tablespoons of oil and 1 tablespoon of lemon juice. I used more lemon and less oil, but you can make it either way to suit your taste.
Combine the oil, lemon juice, and lemon zest together in a large bowl.
Add the fruit to the bowl and mix it with the liquid.
Next, add the feta and toss the mixture gently. If desired, sprinkle with mint before serving.
Do you have a a favorite salad that uses fruit or vegetables that ripen in the summer?
Maya Corrigan writes the Five-Ingredient Mysteries featuring café manger Val and her live-wire grandfather solving murders in a Chesapeake Bay town. Maya lives in a Virginia suburb of Washington, D.C. Before writing crime fiction, she taught American literature, writing, and detective fiction at Northern Virginia Community College and Georgetown University. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords.
Val and Granddad attend a mystery fan fest that features a bake-off between contestants playing the roles of cooks to fictional sleuths. As Nero Wolfe’s gourmet chef, Granddad competes against Sherlock Holmes's landlady Mrs. Hudson, played by Cynthia Sweet. Granddad blames her for ripping off the five-ingredient theme of his Codger Cook newspaper column to use in her own recipe column and cookbook. When she’s found dead in her hotel room with a whistling teakettle next to her, he and Val sort through the festival-goers to find the one with the biggest beef against Ms. Not-So-Sweet.
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This recipe sounds great. I have a garden salad most days for lunch. It's the usual mix of lettuce, red peppers, cucumbers, etc. I, usually, add grapes to my salad. I love the sweetness. In the summer, though, I add watermelon to it. The watermelon juice adds great flavor. Anything with watermelon is delicious!
ReplyDeleteThanks for your comment. I agree about the watermelon adding a flavorful touch. ~Maya
DeleteThis sounds delicious and so healthy. One of my favorite vegetable salads in the summer is Nature Sweet Cherub grape tomatoes (the best in my opinion) and cucumber tossed in a simple balsamic vinegarette. aprilbluetx at yahoo dot com
ReplyDeleteI'll have to look for Nature Sweet Cherub grape tomatoes. Thanks for sharing that tip. ~Maya
DeleteThank you so much for this recipe. I love watermelon, but have never used it in a salad. I will be trying this.
ReplyDeleteGrowing a vegetable garden with a lot of salad ingredients, our favorite is just fixing a combination salad with all the fresh veggies picked that day. So much better than store bought.
2clowns at arkansas dot net
Thanks for commenting, Kay. You're right about the freshly picked veggies. Our garden plot is mostly for salad--lettuce, tomatoes, radishes, greens, and herbs. We can count on our neighbors in the community garden for zucchini. ~Maya
DeleteThe mint sounds like the perfect finishing touch.
ReplyDeleteYou're right, Libby. The mint gives it a unique flavor. Thanks for commenting. ~Maya
ReplyDelete