Let me just say up front today, I am not a fan of melon. I actually don’t really like any kind of melon, which is a shame because my CSA farm produces some of the juiciest, most enticing melons around. I feel really guilty when we don’t eat what’s shared with us from the farm, so in an effort not to waste food, I decided to make a savory salad with the Charleston Gray heirloom variety the farm sent to us this week and guess what? I liked it!This is a perfect summer salad, and should be made with fresh from the garden tomatoes when they are ripe and juicy. Other than marinating the onions in the dressing first to take the bite out of them (optional if you like strong onions), this comes together simply and quickly, perfect for a summer barbecue or picnic.
Watermelon and Tomato Salad with Feta and Herbs
2 tablespoons red wine vinegar
1 lemon, juiced
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 medium onion, thinly sliced
4 cups diced watermelon, seeds removed
4 cups diced tomatoes
1 small cucumber, peeled, seeded and diced
1 cup feta cheese, crumbled
1 tablespoon minced fresh oregano
1 tablespoon minced fresh mint
Combine vinegar, lemon juice, olive oil, salt and pepper in a small container and shake well to combine. Add onions and allow to sit for an hour in the dressing to mellow their flavor. Combine onions and dressing with all remaining ingredients and toss gently to combine. Let stand for 20 minutes for flavors to meld before serving. If made ahead, refrigerate, but bring to room temperature before serving.