Watermelon Salad
I knew I would end up loving this or hating it but either way I knew at least I would be making a beautiful salad.
I knew I would end up loving this or hating it but either way I knew at least I would be making a beautiful salad.
- Carbohydrate 72.917030625 g
- Cholesterol 28.3854375 mg
- Fat 14.74026 g
- Fiber 4.92656253966689 g
- Protein 10.496683125 g
- Saturated Fat 5.812207375 g
- Serving Size 1 1 Serving (980g)
- Sodium 491.8835 mg
- Sugar 67.9904680853331 g
- Trans Fat 1.02443375 g
- Calories 425 calories
Step-by-step
- Put onions in a bowl and add the juice from 2 limes and let them sit for awhile, until the onions turn pink.
- Cut up and the watermelon and remove the seeds. They should be rather large. Cut the feta into about the same size chunks. Put both in a large, shallow bowl. Add the chopped mint. Tear off sprigs of parsley and add to the mixture.
- Pour the onions and their juices over the watermelon. Add the oil and olives. Gently toss the salad with your hands careful not to mush up the watermelon. Add pepper and taste to see if it needs more lime.
- I also cut up a lime so that each person can add more to their serving if they want.
Traditional Greek salads rely on a foundational base of firm cucumbers and tomatoes, but substituting high-water fruit completely changes how you approach moisture management in cold dishes. When scaling this preparation up for larger gatherings, purchasing a whole fifteen-pound melon yields the lowest cost per serving, though breaking down that volume requires a stable chef knife at least eight inches long and a large cutting board with a juice groove to prevent kitchen counters from flooding.
Managing Yields and Ratios
Adjusting portion sizes demands careful attention to the high water content inherent in both the fruit and the fermented cheese. Halving the quantities requires roughly two pounds of trimmed melon and two ounces of dairy, ensuring the dressing components do not pool at the base of the serving vessel. Macerating the red onion in citrus juice for twenty minutes breaks down harsh sulfur compounds, turning the slices bright pink while softening their sharp bite. Standard domestic colanders work well for draining excess liquid if the melon releases too much water after cubing.
- Drain excess fruit liquid after cubing to prevent the dressing from becoming watery.
- Substitute regular table salt at a 1:1 ratio if black pepper is your only available seasoning.
- Consume within two hours of mixing because salt draws out moisture rapidly.
