Yes, I know it sounds strange. But it's really not. It's a surprising mix of ingredients that truly tastes good together. And after the indulgences of this week, it's much healthier to eat this than what I really wanted. I'd been on the go all day, having to leave the house at 8:30 to drive to a check-up appointment for my beloved Honda Element. What should have taken a half hour took over an hour, but I was okay with that. I don't like the Honda waiting room, so I trek way across the parking lot through the cold to get to the Accura waiting room where the leather couches await, the Starbucks coffee, and the refrigerator full of chilled water. It's not that I'm an elitist or anything. I just like being comfortable.
Then on to run my errands and get some things I've run out of. Driving home afterwards, I realized I was missing my girlfriends, Karen and Adrienne. So I called each one of them just to hear their voices, and they were going shopping together. And I love shopping, but I live all the way out here and I'm heading home because I've got things to do. I started to feel really sad, so I stopped again to my favorite store outside of Smyrna, DE. It's Willey's Market and they've got so many lovely things, and lots of excellent produce. But best of all, they've got a greenhouse and I took my time strolling through it and wishing I had brought my camera. I was looking for a calla lily, but couldn't find one. When I checked out the produce section, I saw there was a big display of watermelon. Fresh, pink watermelon all sliced up for sampling, and there were a lot of people eating and smiling, so I tried some. And that's when I knew what I was going to make for lunch.
This recipe comes from a book I have called "The Skinny: How to Fit in your Little Black Dress Forever". The juxtaposition of cool, sweet watermlon and the salty olives and feta makes a very satisfying lunch or snack, says the book. Now, it won't last more than a couple hours after you make it because of the properties of the watermelon. So just make enough to eat without putting any aside.
Here's the recipe:
Watermelon, Feta, and Olive Salad
2 cups watermelon, cut into small chunks
1 1/2 oz. feta cheese, crumbled (about 1/3 cup)
2 Tbsp. chopped, pitted kalamata olives
2 Tbsp. extra virgin olive oil
1 Tbsp. chopped fresh herbs,
such as basil or oregano (optional)
Coarse sea salt or kosher salt
Freshly ground black pepper
Toss the watermelon, cheese, olives, oil, and if desired, herbs together in a bowl. Season to taste with salt and pepper. Serve.
I feel like it's summertime when I eat this. And suddenly, I'm feeling better about my day. This salad has a surprising taste. Try it and let me know what you think!