SF Bay Area
Food and drink that has us seeing gold
All my friends have watermelon salad recipes but none totally hit the spot for me until I created this recipe. The only salad I’ve had that I prefer, is served at Snack Taverna, a small Greek restaurant in NYC’s West Village. However, it may have more to do with their watermelon – it was so deliciously sweet and fresh that I do not even recall the other ingredients in the salad.
Here is my recipe:
1/4 of a large watermelon, cut into cubes
2 large cucumbers – sliced thin
3 limes – juiced
3 tablespoon hoisin sauce
4 tablespoons of jalapenos (I use bottled)
Flat-leaf parsley, chopped (I bunch)
Feta cheese – I like lots of cheese so I use about 4 oz (either crumbled or cut up)
Salt and pepper
Combine the watermelon with the sliced cucumbers (I've made this salad with both chopped and sliced cucumber, I much prefer sliced) and the chopped parsley.
Next, blend together in a cuisinart, the lime juice, the hoisin sauce, the salt and pepper (to taste) and the jalapenos. Add to the salad.
Add the feta cheese and let the salad sit for 30 minutes to an hour in the refrigerator.
When serving, add more salt and pepper - or cayenne - but be careful with that - it can get amazingly spicy.
Chowhound Cities inspires the food and drink-curious to look past the predictable and discover the unexpected through compelling stories that shape everyday culinary decisions—both at home and while traveling.Explore Cities