Watermelon Salad

If you have children, you may know of a movie about an unlikely character who aspired to be a chef. He proves to everyone that ‘anyone can cook.’ It’s very well done and quite possibly my favorite animated movie ever. There’s a point in the movie when the aspiring chef tries to explain the complexity of food flavors to his brother. He has him close his eyes to savor the flavor of pairing a strawberry with a piece of cheese. The odd combination is supposedly a mind-blowing eruption of merging flavors with fireworks exploding in your head!

This mind-blowing moment is exactly what happens when you eat this watermelon salad. The unusual contrast of flavors is just ridiculous! It’s sweet and salty. It’s creamy and crunchy. It’s a bowl of fresh contradicting deliciousness!

I saw the recipe in a Real Simple magazine while I was on a green olive kick. I liked all of the ingredients listed and was so curious about what this salad would taste like all put together. So, I made it! I took one bite, and I could hardly stop. Even my children love it!

I admit that I quickly got to the point that I would make it while no one else was home. I would eat it for lunch, then serve the rest as an afterschool snack or appetizer for dinner. Honestly, I still eat it like that today unless my family insists that I make it on the weekend. They caught on to my antics.

Be careful… this will be addictive!!

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Watermelon, Green Olive and Pistachio Salad

A mind-blowing contrast of flavors will make this watermelon salad a new summertime favorite!

Course Salad

Keyword olives, salad, watermelon

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Ingredients

• ½ cup roasted pistachios chopped
• ¼ cup pitted green olives quartered
• ¼ cup olive oil extra virgin
• 1 tbsp white balsamic vinegar
• kosher salt and black pepper
• 1 small watermelon, rind removed and cut into bite-size pieces [about a 4-pound watermelon]
• 4 ounces Feta, crumbled about 1 cup

Instructions

• Combine the pistachios, olives, olive oil, vinegar, and ¼ teaspoon each salt and pepper in a small bowl.
• When ready to serve, top the watermelon with the dressing and Feta. Watermelon may be chilled or at room temperature.

Notes

• bite-size pieces should be between 1"x1" or 2"x2"
• add the feta to each individual portion
• eat it all in one day since it has the most flavor on the first day