Continuing with what I am now calling Watermelon month, part 2 of my recipes is "Karpouzi kai Feta." It has a wonderful ring and probably the best dish for a summer day on the roof or after carving out a melon to make into a frozen margarita. I still remember my first trip to Greece with my family and enjoying the freshest food from fruit to recently butchered lamb and chickens. There is something at farm to table that makes the experience so worthwhile.Watermelon has that quality. It has everything a bit of sweetness, some bitter, and feta. Put it all together and after turning a giant watermelon into a drunken melon (see previous post), it is fun to use all that excess watermelon for an incredible salad.Ingredients
- Feta Cheese
- Watermelon
- Balsamic vinaigrette
- Olive oil
- Oregano
- Salt and Pepper
- Couple of mint leaves to garnish
Combine all the ingredients. Don\'t feel like you need that much oil or vinaigrette and just enjoy a great salad on a hot afternoon. Part 3 and 4 will be up this week and next week with a grand finale on my birthday! So stay tuned and let me know if you have been carving any watermelons up!