Watermelon Salad With Preserved Lemon
A cool salad for a super hot night.
Ingredients
- 3-4 cups Watermelon chunks
- 1/2 cup Feta, crumbled
- 1/4 cup Pitted Kalamata olives
- 1/2 Lemon's worth preserved lemon rind
- 1 Sweet onion
- 1/4 cup Fresh mint leaves, packed
- 2 tbsp EVOO
- 2 tbsp Port wine
- 1 tbsp Balsamic vinegar
- 2 tsp Honey ("One big bear squeeze")
Instructions
- Slice the onion very thinly and halve the olives. If you don't have a sweet onion and are using red, white or yellow, soak it in ice water for 10-15 minutes to take some of the bite out of it.
- Toss the onion, olives, and feta cheese with the watermelon.
- Remove the flesh from the rinds of two quarters of a preserved lemon and chop them very finely.
- Chop the mint finely as well, and add half of it to the lemon, reserving half to sprinkle over the finished salad.
- Add the honey, port, balsamic and EVOO to the lemon and mint and whisk to combine.
- Pour the vinaigrette over the salad and toss gently, so as to not crush the melon. Chill well.
- Sprinkle with the remaining mint.
Notes
