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Watermelon, Part 1 (April 5, 2017)

Watermelon Salad

We know warm weather is coming, and with it that icon of summer, watermelon! Watermelon has grown up, from a summertime backyard thirst quencher to the dinner table in a variety of delicious recipes!

Fun to eat anywhere; we bet as a kid (like us) you had watermelon seed spitting contests in the back yard on a hot day... but today prefer to relax in the shade enjoying this tasty, tangy and satisfying salad combination! Perfect with a grilled burger or some juicy BBQ ribs! Seconds, please!

Watermelon Salad

Makes 6 servings

Note: This is a favourite combination of what we like; however, all these measurements are approximate – you will want to judge amounts and ingredients as you mix!

  • 1 tablespoon fresh squeezed lime juice
  • Generous 1/3 cup sliced red onion, cut lengthwise
  • 6 cups cubed watermelon
  • 1¼ cup cubed English cucumber
  • 8 ounces feta cheese, crumbled
  • 3 Tbsp chopped fresh cilantro
  • Fresh ground black pepper
  • Sprinkle of sea salt to taste
  1. In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad.
  2. Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.

Tony's wine recommendation:
Prosecco; Chilean Sauvignon Blanc

 

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Happily enjoyed by Helen Hatton and Ron Morris.

Helen Hatton and Ron Morris at Le Caveau des Gourmets in Gigondas

 

 

 

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