yields 4 entree salads
1 personal size watermelon, cut into bite-sized cubes (or, using a melon-baller, create watermelon balls, being careful to avoid the larger seeds)
1 cucumber, unpeeled, seeded, and diced
1/4 sweet onion, peeled and minced
1 cup loosely packed fresh basil (we used Thai Holy Basil, but any of your favorite basil will suffice)
1 cup, crumbled feta cheese, drained
1/2 cup pecans, chopped (optional)
A pinch or two of salt, a nice aged Balsamic vinegar, and a drizzle of local honey, to taste.
Combine watermelon, cucumber, sweet onion, fresh basil, feta cheese, and pecans,optionally, in a large bowl. Sprinkle lightly with salt, and allow ingredients to macerate in juices, refrigerated, for around one half hour. (Watermelon will release quite a bit of juice.) Drizzle about a tablespoon, to taste, of a good balsamic vinegar and local honey over all, toss, and serve.
For more Farmers Market Favorites, please visit Maggie’s blog, Notes From Maggie’s Farm.
Chef Maggie prepared this seasonal salad with the assistance of these diligent sous chefs at the Cedar Park and Mueller Farmers Markets as a part of our Market Sprouts! monthly event. Check out our calendar for upcoming events for the entire family.