This salad is weird.
Like, really weird.
As in, if you ate this during a lunch meeting at work, your boss might stop right in the middle of his or her Powerpoint presentation, turn to you and say, “WHAT are you eating!?”
But your mouth would be too full of sweet, juicy watermelon and salty feta and olives to answer.
I hope you don’t let the weirdness of the combo stop you from trying this summer salad. Honestly, it isn’t that strange. People put fruit on salads all the time! And the melon and salty combo is a classic. Think: melon and prosciutto, yum! So why not stick some chunks of red awesomeness on your next salad? I dare ya!
Especially now, because it’s melon season, my friends! Southern Indiana doesn’t have a lot of claims to fame but we do have an ideal climate for melon-growing. That means the watermelons, honeydews and cantaloupes from our area are absolutely top-notch. They are juicy, flavorful, colorful and melt-in-your-mouth. People drive for hours to buy Indiana melons! I know the vast majority of you aren’t blessed with Indiana melons at your disposal, but I bet you can find some pretty decent ones at your local farmer’s market or produce stand. While you’re at it, grab a fresh-from-the-field cucumber, you’ll need it, too.
As far as dressing up this salad, I used my Creamy Avocado Vinaigrette, which I thought was a prefect tart and creamy pairing with the sweet and salty salad combo. The only change I made to that recipe was to reduce the amount of vinegar by a touch—I didn’t want the dressing overpowering the rest of the salad. If you aren’t feeling that recipe (a few folks thought it was a bit too tangy for their tastes) you can leave this salad naked. The feta and watermelon juices do a good job of coating the bed of greens.