Amazing Watermelon and Feta Cheese Salad (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Summer's almost over, but if you want a quick, easy to make salad that tastes amazing and makes you feel like you're basking in the July sun, then try this little trick: Toss some feta cheese over watermelon chunks. Then sit back and enjoy as the looks on your guests faces move from puzzled to intrigued to outright delighted. Be sure to relish the 'Mmmms' and 'Ooooos' and 'Awwws' that follow as they make their pleasure known.
Yes, you read it right: Watermelon and feta cheese.
With a simple recipe like this, it's hard to know who gets first credit. I had it at a friend's house over the summer, and loved it. My friend topped off his version with fresh mint and red onions, which I don't think add much to the salad.
This version omits the onions, and substitutes arugula for the mint. If love mint, or onion, then by all means toss in some into the salad. This recipe serves about four people, so scale it according to your needs.
- ¼ large watermelon, cut into 1-inch chunks
- 2 ounces feta cheese, crumbled
- l small bunch of arugula (or mint), chopped
For best flavor, choose a seeded watermelon with a yellow patch on one side to show that it has been allowed to ripen on the vine.
I like to chill the watermelon first. Any good feta cheese will do for this recipe.
Remove and discard as many black seeds as possible. Put the watermelon and feta in a salad bowl and toss to combine.
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