This salad is one of my favorite dishes to make during the summer: it’s so easy, light, and refreshing, and has such unexpected flavors – I love the way the saltiness of the feta plays against the sweet watermelon. Plus, everybody seems to love it: several guests at Thomasin’s bridal shower even chased me down...
I first ate a version of this meal over at my friends Jeremy and Eric's place many years ago - I remember feeling very glamorous and grown-up about having a for-real dinner party, so it had to have been sometime right around high school graduation - and ever since then it's been an easy summer staple for me.
I did a little scouting in the freezer, and came up with some vegetables that I'd bought to go into a risotto. And then I looked in the refrigerator, and there was the mint that had been intended for the risotto, along with some ricotta leftover from making these the other night...
Earlier this morning, Shoestring Gourmet tweeted an old post of mine about the time we went to a Blake Shelton concert in Florida and ate boiled peanuts, and it just got me thinking...
Holy cats, do I ever love boiled peanuts.
My #1 favorite recipe from my week with Freshocracy was this salad, which is woodsy and hearty, with incredible flavor and texture (make sure not to overcook the farro)
