Watermelon & Feta Salad with Pine Nuts

My dear brother-in-law Mark Anderson Phillips served this as a salad course for one of the delicious dinners he made us this summer at our family cabin.

On each serving plate, place largish bite-sized pieces of perfectly cold, crisp watermelon.  (Mark cut his in triangles and it looked really nice.)

Drizzle with extra virgin olive oil.

Sprinkle with crumbled feta and toasted pine nuts.

Beautiful, refreshing and surprisingly delicious.

Friends have suggested their favorite additional ingredients for this salad, which include
basil chiffonade
lemon zest
lemon juice
chopped mint

I’ve tried them all except the olives and onions and find that so far I prefer the purist version.

Published in: on September 2, 2013 at 5:33 pm  Leave a Comment  
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