Yummy Recipe

Recently I took my Watermelon-Feta Salad to two potlucks. Judging from the raves (and requests for the recipe), I decided to share it with you, my blog readers. I hope you enjoy it. It sounds weird, but the flavors balance beautifully.

The photos came from the National Watermelon Promotion Board--did you even know there was such a thing? Our Farmers' Market had local watermelons last week, and delicious small cantelopes, about the size of a jumbo grapefruit--perfect for a two-person household.

WATERMELON-FETA SALAD

INGREDIENTS
• 3/4 cup halved, thinly sliced red onion
• 1 tablespoon fresh lime juice
• 1 1/2 quarts seeded, cubed watermelon
• 3/4 cup crumbled feta cheese
• 1/2 cup pitted black olive halves (Greek style preferably)
• 1 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
The day before serving, seed and cube the watermelon, cover, and refrigerate.

DIRECTIONS
Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes or longer.
Shortly before serving, do the following
In a large bowl, combine the chilled watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

Note: This salad, once put together, does not keep well. Plan on consuming it shortly after serving. (For instance, do not offer it at an hours-long buffet, as it seriously droops after about twenty minutes.)