Minted Watermelon Salad and more

watermelon Salad

Minted Watermelon Salad

This 5-ingredient salad is refreshing and easy to combine. It will become your go-to salad for  summer meals. It pairs well with all grilled foods and even as a side for a hearty sandwich. The watermelon sweetens the tomatoes, so much so that you wonder if you added tomatoes to the salad.  The feta adds the dash of salt which is so compatible with melon.  Seedless watermelon is becoming commonplace.The black seeds are history but  tiny, not developed “seeds” often white remain. They are edible and NOT worth picking them out if you are the obsessive type.  The mini watermelons are only available seedless.


4 cups cubed fresh seedless watermelon

2 cups cherry tomatoes (1 pint), quartered

3/4 cup packed fresh mint leaves, finely chopped

2 tablespoons fresh lime juice

1/2 cup crumbled feta cheese

1. In  a large bowl, combine watermelon, tomatoes, mint, and lime juice; toss. Cover and refrigerate at least one hour. To serve, sprinkle on the feta cheese. Makes 6 cups or 8 servings.

Ed. Note: Save the watermelon rinds and make our watermelon pickles, (see below) and come winter you will be so thankful.

Watermelon pickles, today’s great example of recycling, are appearing on many new popular high-end restaurant menus. You can make your own. First enjoy the sweet nutrition-packed fruit, then cut off the green outer rind and discard; trim the white inner core and cut it into bite-sized pieces to make the pickles. With the the aid of the VacuVin  Instant Pickler, it will take only hours to taste your own watermelon pickles. Watermelon pickles are versatile, going well with a variety of foods, from burgers, steak, chicken to simple cottage cheese. They are a great pick-me-up.

4 cups cubed watermelon rind (white part)

4 cups water

1 cup granulated sugar

1/2 cup white or cider vinegar

2 tablespoons chopped fresh gingerroot

2 dried whole red chile peppers

8 whole peppercorns

1. In a large saucepan, heat watermelon rind and water to boiling. Cook 5  to 10 minutes until tender. Drain.

2. Return the rind to the saucepan and add the remaining ingredients. Bring to a boil and cook for 5 minutes, stirring to make sure the sugar is dissolved. Remove from heat and cool mixture completely. Once cool, spoon into the bottom of the VacuVin. Cover and extract the air.  Refrigerate 4 hours or overnight. Store in the refrigerator up to 6 months.  Makes two 16-ounce jars of pickles.





This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *