Sweet & Savory Kitchens

Aunt Suzy says

My friend Karen Allinder put a picture of this on Facebook after one of her Five-Star Dinner Club gatherings and then sent me a message that I had to make it.  I had already made a mental note to ask for the recipe after seeing the picture!   I’ve been waiting until the time when cukes and watermelons are in our marketsat the same time.   I was a little suspect of adding cashews at first, but they provided a perfect crunch.  I tried it with and without the recommended feta cheese, and while I like it with, I prefer it without.  Try it both ways to decide for yourself.  Either way,  it is refreshing and delicious.

4 cups watermelon, 1/2-inch dice

1 cucumber, seeds removed, 1/2-inch dice

1/2 red onion, sliced and cut in 1/4 rounds

a handful of fresh mint, coarsely chopped

3 tbsp olive oil

juice of 1/2 lemon

a handful of roasted, unsalted cashew pieces

a handful of feta cheese crumbles

Place the sliced onion in water to soak while you prepare the remaining ingredients.  Place the watermelon, cucumber and mint in a bowl.  Let sit for 30 minutes.  When ready to assemble the salad, remove these with a slotted spoon to another bowl (so there isn’t so much juice in the bottom).  Drain the onion and cut the slices in fourths.  Add the mint and the onions to the watermelon-cuke mixture and toss with the olive oil and lemon.  Immediately before serving add the cashews and the feta, if using.