My Thanksgiving came early and complete with stuffing, bourbon maple mashed sweet potatoes, and a pumpkin pie.
Oh and there was a quiz to test my Australian knowledge at a table full of people dressed like the Crocodile Hunter and Dame Edna. No biggie.
I didn’t do too bad, actually. I’ve got the koala key chain and beer koozie to prove it. (Yes, there were totally prizes, even though I was the only contestant.)
But did I mention that there was bourbon maple sweet potatoes? So yeah. No complaints here.
A girl’s got to pay her dues if she’s marrying into an Australian family. Especially if they’ve been so nice as to actually have a Thanksgiving.
But right now I’m taking a break from the pumpkin, green bean casserole and various pie possibilities to present you with…a bowl o’ summer.
Let’s be real, it’s late spring where I am and not many people are gearing up for a big T-giving feast next week.
And after the gravy-topped plates (and I do mean plateS) and pile of desserts I had, I think a salad is a nice idea.
If you’re looking for a refreshing kind of salad, this is it. Juicy watermelon and crisp cucumbers taste extra amazing with the salty edge of the feta, herby punch from the dill and tart sweetness from some vinegar-soaked red onion.
I’m pretty sure this salad is exactly what you should be eating after a long day of sunshine and waves. Add a BBQ-ed burger into the mix and you’re eating the epitome of summertime.
Oh summer, it’s so close I can actually taste it.
Watermelon and Feta Salad
- 1 – 1 1/2 cups watermelon cut into 1-inch pieces
- 1 small cucumber, sliced into thin half-moons
- 1/2 medium red onion, sliced thin
- 1-2 tablespoons white wine vinegar
- 2-3 large handfuls of baby spinach or other salad greens
- 1/4 cup feta
- extra dill for garnishing
- 2 tablespoons olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon chipped dill
- salt & pepper
- 1 teaspoon water (optional)
Place the vinaigrette ingredients in a jar with a lid and shake until well combined. Add a little warm water if needed to thin out the dressing.
Place thinly sliced onion in a bowl with the white wine vinegar and a pinch of salt. Toss to combine and let sit for 10 minutes. Drain off vinegar.
Toss spinach leaves with a tablespoon of the dressing. Arrange other salad ingredients on top of the spinach, sprinkle with feta and dill and another spoonful of the vinaigrette and serve.