Wednesday, July 15, 2015

Watermelon salad with red onion and black olives

As I mentioned in the previous post, I own one issue of a Martha Steward cooking magazine, and like several of the recipes.  When I was at the library the other day, I thought I'd look for her cookbooks, and checked out The Martha Stewart Living Cookbook.  It has enough recipes that look good that I ordered a used copy on Amazon, for $.01 plus shipping.  Here's a recipe from it that I made last night--great for a warm summer evening!  I served it with Chilled Buttermilk-Vegetable Soup and an Omelet Paysanne, made with some leftover poached salmon.  They all went together very nicely.

adapted from The Martha Stewart Living Cookbook
serves 4-5

1 4- to 5 lb seedless watermelon
1/4 red onion, sliced thinly, then slices halved
2 rounded tablespoons kalamata olives, pitted and halved
rounded 1/4 c. chopped cilantro leaves
2 t. olive oil
2 t. sherry or white balsamic vinegar
1/4 t. kosher salt
freshly ground pepper

Remove any seeds from watermelon.  Cut watermelon flesh into 1-1/2" chunks.  Toss watermelon with onion, olives, and cilantro.  Add olive oil, vinegar, salt, and pepper.  Toss and serve.

1 comment:

  1. I'm going to buy all the ingredients when I next go to the grocery store. Sounds like a great summer dish!