For the Epicurious: Food & Faith 

July 28, 2014

Born and raised in the Northwest, I confess; I’m totally a hot weather wimp. Anything over 75 degrees and I might melt into a puddle. It’s embarrassing that I love the sun, but not the heat. I hide away from the sunlight that I usually rejoice to see, and ponder what could possibly sound good to eat?

On these blistering days, my appetite dwindles and so does my interest in using the oven. This time of year, I wish for simplicity. I want flavor and covet refreshment!

Today I crave my watermelon and feta salad. It has all the components I want and need. Sweet juicy watermelon offers enough character to provide just enough texture appeal and makes it feel substantial. Add salty feta cheese to balance the sweet melon to sheer perfection. Add fresh squeezed lime juice and a bit of fresh mint. If you like a little heat, add a Serrano pepper which adds to the harmony of the flavors! I truly love this combination, and you can easily change things up by adding basil or cilantro (or both!) instead of mint. Toss in some arugula, toasted pine nuts (or cashews). Use a jalapeno if you have one handy rather than the Serrano. The possibilities are endless, or at least until we run out of sunshine! This salad makes a lovely side dish for your next barbeque or picnic. Enjoy! -Molly Anderson

Watermelon-Feta Salad

4 C watermelon, chopped into bite size pieces

1 C feta cheese, crumbled

3 Tbsp. fresh squeezed lime juice

3 Tbsp. fresh mint, thinly sliced (basil and/or cilantro)

1 tsp. minced Serrano pepper (more if you like)

salt and pepper to taste

Toss everything into a bowl and chill 15-30 minutes. If you want, add Arugula or nuts

just before serving. Serves 4

Topics: Church Life



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