Watermelon and Peach Salad with feta and mint
2 peaches, stone cut out and chopped (I prefer to leave the skin on)
1/3 cup sliced bermuda onion
1/4 cup Oregano & Thyme or white wine vinegar
1 tbsp Balsamic Vinegar
1/4 cup grapeseed or canola oil
1 cup chopped fresh mint
1/2 cup feta cheese, crumbled
1/cup pecan halves
1/2 tsp Garlic Ginger Salt
Salt and pepper to taste
Cut the flesh from the melon and chop into roughly 1 inch pieces.
Add watermelon, peaches and onion to a serving bowl.
Toss in feta, mint and pecans.
In a small bowl, combine the vinegar,
Garlic Ginger Salt and whisk until it is dissolved.
Slowly drizzle in the olive oil, a few drops at a time.
In a large bowl, combine the melon, onion, and feta.
Pour the dressing over the salad and toss until everything is coated and evenly mixed.
Allow the salad to sit at least 1 hour before serving.
The watermelon sooths while the peach satisfies. I have been known to serve it with a poached egg for breakfast, toasted nuts for lunch and alongside a loaf of crusty bread and pate for an oven free dinner.
Thursday, July 31, 2014 - 10:22am