Watermelon and feta with toasted cashews from Food Wishes by John Mitzewich

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Notes about this recipe

  • Recipe Notes

    Optional garnish: fresh mint or basil.

  • mfto on August 04, 2014

    I took this to add to my daughter's cookout dinner last night. My son-in-law is a master chef at the grill and this was a good addition to his smoked brisket menu. Besides being easy to make, the salad is visually beautiful. On a round platter I placed a base layer of Boston lettuce. Next came watermelon balls, freshly crumbled feta cheese and then chopped toasted cashews. The dressing is simply olive oil and rice vinegar which I sprinkled on just before serving. Chef John lists mint or basil as optional. I don't think the basil is optional at all but an absolute must. Since I had basil in my garden, it was easy to tear leaves to gild the salad. Yotam Ottolenghi also has a watermelon salad recipe in Plenty. He adds red onion and only uses olive oil as a dressing. I am a rice vinegar addict so it also is a must for my salad. However, I was careful not to overdo the dressing. It appears that Ottolenghi uses a lot more basil than this recipe. Nothing wrong with that.

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