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Several years ago I printed out a list of 101 Simple Salads written by Mark Bittman from the New York Times. The list offered suggestions, not actual recipes. Brilliant. How many of us actually measure salad ingredients anyway? In the interest of precision, though, I'm writing out a rough recipe for my own memory. Perhaps you'll find it helpful, too.
This sweet/salty mixture of crisp watermelon cubes, chunks of juicy tomatoes, some salty feta cheese, and a sprinkle or two of chopped mint doesn't even need a dressing. I drizzled a little olive oil over top and called it quits. Delicious! Tim ate the leftovers from dinner just before going to bed last night. I'd call that a success.
Watermelon Tomato Salad with Mint and Feta
4 cups cubed watermelon (1-inch cubes)
2 medium-sized tomatoes, cored and cut into rough cubes
1/2 cup feta cheese, crumbled
2 Tablespoons chopped fresh mint
salt to taste
1/2 teaspoon freshly ground black pepper
1 - 2 Tablespoons olive oil
Toss everything gently. Put into a bowl and serve. Easy peasy.
I served it alongside grilled pork chops, potato salad and a grilled vegetable mixture (eggplant, red pepper, onion, mushrooms).
edited: I've made this twice recently, once as above and once without the cheese, and using basil in place of mint, with a drizzle of basil garlic vinaigrette. Also a winner. This is a very adaptable salad.
Several years ago a co-worker brought a similar dish to a potluck. It's a bit of a different twist on roasted vegetables. A balsamic vinaigrette is poured over the vegetables before they are roasted, resulting in more depth of flavour. This dish is great warm, cold, or hot. I'm planning on taking it on a camping trip soon.
The amounts given here are generous and will serve 8 - 10 people. Add or subtract vegetables as you like. I think butternut squash, sweet potatoes, yellow summer squash or mushrooms would be fine additions. You may have to adjust the baking times depending on the vegetables chosen.
Balsamic Roasted Vegetables
2 medium sized zucchini, ends trimmed and cut into a 1 inch dice
2 medium eggplant, peeled and cut into a 1 inch dice
1 large red or white onion, cut into a 1/4 inch dice
2 sweet red bell peppers, cut into 1/2 inch dice
2/3 cup olive oil
1/3 cup balsamic vinegar
2-3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
fresh basil or parsley
Combine the zucchini, eggplant, onion and peppers in a large bowl.
Whisk together the olive oil, balsamic vinegar, garlic, salt and pepper. Pour over the vegetables. Hold about 1/4 cup back, for dressing the vegetables later, if desired. Use enough to coat the vegetables, but they shouldn't be sitting in a puddle of dressing
Spread on two rimmed baking sheets. Roast at 450 degrees Fahrenheit for 20 minutes, then stir and continue roasting 10-15 minutes. The vegetables should be lightly browned and beginning to caramelize around the edges.
Cool. Add 1-2 Tablespoons of fresh minced parsley or julienned basil just before serving.
