Well, I have shaken off the winter blues and am ready to bring you some great Spring and Summer recipes.
This salad comes from a cookbook I got on a trip to Crater Lake. This salad is served at Mount Hood's Timberline Lodge. Hope you enjoy.
You will need:
1gal. cubed watermelon. ( I buy seedless but if I can't get that I will try and remove most of the seeds.)
1 quart cubed ripe tomatoes ( Cherry tomatoes cut in 1/2 will also work)
2 cups feta cheese, crumbled
3 cups chopped fresh cilantro
1 large red onion, chopped
1 cup olive oil
1/3 cup white balsamic vinegar
salt and pepper to taste
Combine the watermelon, tomatoes, cheese, red onion and cilantro in a large bowl. Toss with oil and vinegar. Season with salt and pepper. Serve immediately.
