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Holiday Goodies in My New Kitchen, Part I

Food Sharing Network contributor Rose Ellen Lorber-Termaat shares a perfect summertime party recipe: Refreshing Watermelon Salad with Feta – and a peek at her newly renovated kitchen.

I held off food blogging as long as I could – just kidding – but now my kitchen is finally rehabbed and I love it! It’s so much fun cooking in a bright, pretty space with brand new appliances. In honor of Fourth of July, I put together (no cooking involved) a dish that is one of my favorite ethnic varieties –Greek.

I grew up in an ethnically mixed but 100 percent Jewish household. My mom’s side was from Salonika, Turkey which later became Greece. My dad’s side was Eastern European – Poland and Russia. My Greek grandmother lived with us and was a terrific cook. I thought everyone ate stuffed grape leaves, moussaka, spanakopita and baklava on a regular basis. Actually, I thought I was eating traditional Jewish cuisine.

Feta cheese was a staple in our kitchen. Next to the standard American cheese slices always on hand in our fridge, there was always a block of feta swimming in salty brine. Smelled funny, looked funny, tasted delicious. A slice of feta on a piece of toast was a typical breakfast.

So here is a quick and easy no-cook summer party food: Refreshing Watermelon Salad with Feta.

Refreshing Watermelon Salad with Feta

The Basics:

Salad ingredients:

  • 1 small to medium seedless watermelon (seedless is essential!)
  • 2 medium cucumbers, peeled and diced
  • 1 cup crumbled feta cheese
  • Small bunch of fresh mint

Vinaigrette ingredients:

  • ¼ cup white or apple cider vinegar
  • ¼ cup olive oil
  • 1 clove garlic, chopped (or 1 tsp. chopped garlic)
  • 1 tsp. sugar or 2 packets artificial sweetener
  • Salt and pepper to taste

http://foodsharingnetwork.com/wp-admin/theme-editor.php
watermelon saladCut watermelon into quarters, then cube into bite-size pieces.
Peel cucumbers and dice.
Place watermelon into large bowl, then top with diced cucumber.
Sprinkle crumbled feta cheese on top. Toss LIGHTLY.
Chop fresh mint and sprinkle on top.
Prepare vinaigrette: whisk together vinegar, olive oil, chopped garlic, sweetener, and salt and pepper to taste.
Dress salad right before serving.

SERVES 10-12

** A bit of advice: Don’t make more than you can serve in one day. You don’t want your watermelon to take on the flavor of feta; the ingredients should just complement each other!

Don’t miss Part II on Tuesday: Asparagus Ricotta Tart

As you can see from this photo of Rose Ellen's newly renovated kitchen, you don't need a large space to be a fabulous cook.

As you can see from this photo of Rose Ellen’s newly renovated kitchen, you don’t need a large space to be a fabulous cook.

“I grew up in an ethnically mixed but 100 percent Jewish household. My mom’s side was from Salonika, Turkey which later became Greece. My dad’s side was Eastern European – Poland and Russia. My Greek grandmother lived with us and was a terrific cook. I thought everyone ate stuffed grape leaves, moussaka, spanakopita and baklava on a regular basis. Actually, I thought I was eating traditional Jewish cuisine.”

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