Watermelon Greek Salad with a Twist

Watermelon Greek Salad with a Twist

I know, I know.  The poll on my Facebook page indicates that my next post should be a pasta dish.  And yes, I know that making a Greek Salad with watermelon already *is* twisting it, but I couldn’t resist (nor could I think of a better title).  However, I have a fridge full of watermelon cubes, it’s summer, I love cheese, and I think we should all celebrate the fact that I have miraculously kept my fresh herbs alive (for the most part) throughout the entire time I’ve been studying for the Bar Exam.  I’ll pause for a small applause…. nothing? Okay let’s move on…

So today I was feeling like having my summer thirst quenched with some delicious watermelon and I was really craving a salad.  I even passed up Matt’s *famous* spaghetti with meat sauce so that I could have this instead.  I had already chopped up all the watermelon last night and stored the bits in a ziploc bag in my fridge… I’m so swanky, I know.  All that was left to do was dissect the pomegranate and assemble the salad.  Really, this was a piece of cake salad to put together, once I had gotten all those pomegranate seeds out and separated from the membrane (which by the way you can just buy pomegranate seeds at Trader Joes, but taking it apart myself made me feel super accomplished and legit, which is necessary as I hit my head against the wall killing myself over the bar exam).  Here we go, easy recipe to do when you just want a simple salad, complete with showing you how to cube a watermelon and take apart a pomegranate…

5779590The Elements:
1 pomegranate
1 handful of watermelon chunks (more if you are greedy like me)
sea salt
1 tsp balsamic vinegar
a few slices of red onion
feta cheese (a little less than a quarter cup…I wasn’t measuring, just poured some crumbles)
a drizzle of olive oil
a few leaves of fresh basil


To Cube Watermelon:
Cut off top part and bottom part of watermelon with a serrated knife so that the watermelon can stand on it’s own
Using a bread knife (got this tip from Nicole at Heat Oven to 350) and slice of the rinds that way…using a bread knife makes this so easy
Slice the watermelon as thick as you want your cubes, then slice those slices vertically and then horizontally
Et voila, cubes!

To get pomegranate seeds:
Cut pomegranate into quarters
Take each quarter one by one and place in a bowl of water, separating the seeds out from the membrane (using a bowl of water is helpful because the membrane floats to the top while the seeds stay at the bottom)
Discard the membrane
Strain the seeds


To make the salad:
Place watermelon cubes in a bowl
Sprinkle with sea salt
Pour some feta crumbles on top, as much as you like
Top with onion slices and basil
Pour 1 tsp. of balsamic vinegar over the salad and drizzle with olive oil
Then top with pomegranate seeds

The Verdict:  NOT GUILTY?!  I know I still can’t believe it, but this is not a blog about Casey Anthony so I’ll tell you the REAL verdict… This salad was pretty good!  Honestly, the first bite I was kind of suspicious…. I had my (reasonable) doubt as to whether this would really be successful.  But once I got the idea through my head that this was not your average Greek salad, I calmed down and actually really enjoyed it.  I would probably use less basil next time, because it was slightly overpowering, but in general, I actually really liked this and will definitely make it again!

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