Bread Salad With Watermelon, Feta, and Red Onion
"According to Diana Kochilis, author of "Mezes" (and confirmed by Evelyn/Athens), Greeks love watermelon and they love feta and they love the two combined. Here's a salad which does just that."
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 slice country-style stale bread (thick slice)
- 1 medium red onion, sliced into thin rings
- 3 cups cold watermelon, cut into 1-inch cubes
- 1 cup greek feta, cut into 1/2-inch cubes (about 4 ounces)
- 1 teaspoon sherry wine vinegar (or raspberry vinegar)
- fresh ground black pepper
- 1 tablespoon fresh mint leaves
directions
- Dampen the bread under running water and then hold it over the sink for the water to drip off.
- Break it into chunks, about 1 inch each. Place the chunks on the bottom of a serving bowl and sprinkle half the onion slices over them.
- Place the watermelon and any of its juices together with the feta cubes on top.
- Drizzle in the vinegar and toss gently, careful not to mash the watermelon.
- Season with pepper and garnish with the remaining onion slices and mint.
- Serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
It was fairly good but I didnt like the bread. Maybe mine wasnt stale enough but it turned kind of slimey. -
What a wonderful combination. My sister, who is not a Recipezaar member, downloaded this salad recipe and made it for us yesterday evening and it was a big hit. Second helpings were had all around. The sweet juiciness of the melon, the saltiness of the cheese and the bite of the onions make for a sublime mouthful of taste experiences. Bravo!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
