Summer Supper :: watermelon, feta and basil salad + market greens with mint and marigold

All Photos by Karen Mordechai
Recipes courtesy of Casey Solomon for Sunday Suppers

Salad of Watermelon, Feta, Caramelized Onion and Aged Balsamic

One quarter of a whole seedless watermelon, cut into cubes
Half Pound of Bulgarian Feta crumbled
One bunch of Basil leaves picked and washed
Caramelized Onions (see below)
Aged Balsamic
Black Pepper

Gently mix all ingredients together and finish with a good drizzle of the best quality balsamic and a grind of black pepper.

For the caramelized onions:

3 red onions, peeled and sliced finely
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon dark brown soft sugar

Put the oil in a small pot, add onions on low heat and allow to caramelize. When the onions are soft add the red wine vinegar and sugar. Cook on low for about ten minutes. Season with sea salt and black pepper. Allow to cool before adding them to the other salad ingredients.
—————————————————–
Marigold and Mint Salad
6 cups mixed greens
8 marigolds, petals only
1 bunch of mint
juice of 1 lemon
1/4 c olive oil
sea salt and pepper

Whisk lemon juice, olive oil, salt and pepper in the bottom of a bowl. Layer greens, torn mint and marigolds over top. Keep chilled and toss right before serving.

Salad of Watermelon, Feta, Caramelized Onion and Aged Balsamic

One quarter of a whole seedless watermelon, cut into cubes
Half Pound of Bulgarian Feta crumbled
One bunch of Basil leaves picked and washed
Caramelized Onions (see below)
Aged Balsamic
Black Pepper

Gently mix all ingredients together and finish with a good drizzle of the best quality balsamic and a grind of black pepper.

For the caramelized onions:

3 red onions, peeled and sliced finely
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon dark brown soft sugar

Put the oil in a small pot, add onions on low heat and allow to caramelize. When the onions are soft add the red wine vinegar and sugar. Cook on low for about ten minutes. Season with sea salt and black pepper. Allow to cool before adding them to the other salad ingredients.
—————————————————–
Marigold and Mint Salad
6 cups mixed greens
8 marigolds, petals only
1 bunch of mint
juice of 1 lemon
1/4 c olive oil
sea salt and pepper

Whisk lemon juice, olive oil, salt and pepper in the bottom of a bowl. Layer greens, torn mint and marigolds over top. Keep chilled and toss right before serving.

Recipes courtesy of Casey Solomon for Sunday Suppers

15 comments
  1. Joy says: September 2, 20092:54 pm

    This looks delicious and a breeze to make!

  2. **WE BLOG ARTISTS** says: September 2, 20097:19 pm

    I made a very similar version with mint…and I think perhaps the basil would be a better pair.
    LOVE LOVE LOVE your blog, have just linked here from Abby Try again!
    I have a GIVEAWAY going on…if you have kids you’ll love it…it’s an original watercolour painting.(ends in 4 hours)
    I’ll be back for a browse through your very inspirational and SUPER goodlooking pictures.
    Thanks for sharing, if I was closer…I would sign up tomorrow!
    Char.

  3. zwischengang - intermediate course says: September 2, 200910:00 pm

    When I make this salad I put cucumbers in. Your photographs are great as always, not to mention the recipe. I love this salad.

  4. Ash says: September 3, 20092:13 am

    I just love this!! All the photo’s are just amazing! love the colours!

  5. pve design says: September 3, 200910:48 am

    Another reminder that the door to summer will soon be closing….
    but opening to the bounty of Autumn. Wonderful recipe.
    pve

  6. Lotzaads.com says: September 5, 20097:48 am

    Great site.. :)

  7. Her name was Lola says: September 9, 20092:56 am

    That sweet watermelon salad is mouthwateringly gorgeous. As ever, such a beautiful blog.

    Cheers.

  8. Amelia PS says: November 3, 20094:28 am

    your style is incredibly refreshing

  9. chocolate coins says: May 26, 20102:56 am

    The recipe was fantastic. Thanks for sharing!

  10. Jen Barthell says: July 9, 20105:03 pm

    This salad is also fantastic with the addition of kalamata olives!! And if you want to leave the onions raw, simply soak them in lime juice for a while first – it takes that raw “edge” right off.

  11. [...] éstos  son los ingredientes principales de una ensalada original y deliciosamente refrescante. AQUÍ encuentras la receta y todos los detalles. Pruébala y ya me contarás… [...]

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  13. luis carlos villegas restrepo says: October 20, 20106:01 pm

    Este blog es uno de mis preferidos por la gran variedad de ideas que trae. Las ensaladas está como decimos en Colobia ” DE ESPANTO ” o sea deliciosas. Mis mas sinceras felicitaciones por darnos la oportunidad de utilizar “trucos” muy simples pero muy útiles. Practico la Hidroponía y Aeroponía hace varios años en mi Departamento, aprovechando todos los rincones que están desocupados y la realidad es que gozo muchisimo cultivando y comiendo Vegetales, Hierbas para ensaladas, Flores y has Arboles de mediano tamaño.
    Cordial saludo.
    Luis Carlos Villegas Restrepo.

  14. Nook Eatery : A Watermelon Summer Supper says: February 5, 20121:05 pm

    [...] you have yet to try a watermelon, feta and basil salad, do it.  I love love love this salad.  Use the sweetest watermelon, a crumbly salty feta, the [...]

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