I went on vacation and forgot all about my blog. Sorry, Gusto.
We went to Moab where we hiked in Arches National Park and Canyonlands National Park, mountain biked in Dead Horse Point State Park, and spent a day on a whitewater raft in Westwater Canyon on the Colorado River. Best vacation ever. Exhausting but exhilarating.
We’ve had a lot of sun and rain here so my mint plant has become very leggy. I’m in the process of cutting it back to encourage new growth. As I lop off the stems, I’m using them in recipes that call for mint. I just made this one from The Healthy Foodie blog and figured I should snap a photo and blog about it right away.
I was planning to add sweet onion to the salad, but Jim used the last of it in a salad. But now I must admit, the salad is perfect without the onion. It already has a great blend of flavors — sweet watermelon, cooling cucumber, crunchy walnut and salty feta with the basil and mint coming through for a contrast. I’ll be making this one again and again this summer.
Watermelon Cucumber Salad
You’ll need a large bowl.
- 3 to 4 cups watermelon, cut into 1″ cubes
- 1 cucumber, quartered, seeded and sliced
- 2 tablespoons finely chopped fresh mint
- 3 tablespoons finely chopped fresh basil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 3 tablespoons white balsamic vinegar (or white wine vinegar)
- 1 tablespoon extra virgin olive oil (or, perhaps, walnut oil)
- 1/2 cup chopped toasted walnuts
- Feta cheese, crumbled
- Option: chopped sweet onion
Mix all the ingredients (except for the feta) in a large bowl until well combined. Refrigerate for 10-15 minutes, if you can wait, so the flavors will meld. Serve in bowls with crumbled feta on top.
Original recipe: Quick Refreshing Watermelon Cucumber Salad, The Healthy Foodie