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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Last summer, while vacationing in Greece, I stumbled upon a little taverna overlooking the Aegean Sea. The owner, a jovial woman named Yianna, insisted I try her 'secret' salad. I was skeptical – watermelon and olives? But one bite, and I was hooked! The cool sweetness of the watermelon, the briny pop of the kalamata olives, and the fragrant oregano created a symphony of flavors that danced on my tongue. I knew I had to recreate it back home. It became my personal mission. I've tweaked it a little since then, I think I improved it a bit - but that's just me. I hope you enjoy!
This salad isn't just delicious; it's also incredibly easy to make. With just a handful of ingredients and minimal prep time, you can whip up a batch in minutes. It's perfect for those hot summer days when you don't want to spend hours in the kitchen. And let's be honest, who doesn't love a recipe that's both impressive and effortless? My friends always rave about it when I serve it at barbecues, which, by the way, are always a big hit (if I may say so myself!), and it's so rewarding to see their eyes light up with delight. The kids even like it! Except for little Timmy. But you can't win them all.
Required Equipments
- Cutting Board
- Knife
- Large Mixing Bowl
- Measuring Spoons
- Serving Spoon
Watermelon Kalamata Olive Oregano Oasis: Frequently Asked Questions
Watermelon Kalamata Olive Oregano Oasis
This Watermelon Kalamata Olive Oregano Oasis is a refreshing and surprisingly savory salad, perfectly balancing sweet and salty flavors with a hint of herbaceousness. It's the ideal summer appetizer or light lunch, guaranteed to tantalize your taste buds.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Watermelon: Cut the watermelon into 1-inch cubes. Try to remove as many seeds as possible, but don't stress about getting every single one. Imperfection is part of the charm, right?
- De-pit the Kalamata Olives: If your olives aren't already pitted, gently press down on each one with the flat side of a knife to crack it open. Then, remove the pit. This step can be a bit messy, so have a small bowl handy for the pits.
- Slice the Red Onion: Thinly slice the red onion. If you're sensitive to the strong flavor of raw onion, you can soak the slices in cold water for 10 minutes to mellow them out. Don't skip this step, because the red onion helps to bring the dish all together. I once did without it, and it was a disaster!
- Chop the Fresh Oregano: Coarsely chop the fresh oregano. The aroma alone will transport you to the Mediterranean! If you don't have fresh oregano, you can use dried, but fresh is definitely better, as it's more fragrant. Just a little bit is all you need to really set it off, though.
- Combine Ingredients: In a large bowl, gently combine the cubed watermelon, pitted kalamata olives, sliced red onion, and chopped fresh oregano. Be careful not to squish the watermelon; handle it with love!
- Drizzle with Olive Oil and Balsamic Glaze: Drizzle the salad with high-quality extra virgin olive oil and balsamic glaze. Don't overdo it; you want just enough to coat the ingredients and enhance the flavors. I use a good olive oil from a small farm near my house. It makes a big difference!
- Season with Salt and Pepper: Season the salad with a pinch of sea salt and freshly ground black pepper. Taste and adjust the seasoning as needed. Remember, the olives are already salty, so go easy on the salt!
- Garnish (Optional): If you're feeling fancy, garnish the salad with crumbled feta cheese or a sprinkle of toasted pine nuts. I personally love the salty tang of feta, but it's totally up to you.
- Chill and Serve: Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. Serve cold and enjoy your Watermelon Kalamata Olive Oregano Oasis!
📝 Notes
- For a vegan version, omit the feta cheese.
- If you don't have balsamic glaze, you can use a drizzle of balsamic vinegar.
- This salad is best served immediately after chilling.
🍎 Nutrition
Calories: 180 kcal
Protein: 3 g
Fat: 10 g
Carbohydrates: 22 g
Fiber: 2 g
Calcium: 20 mg
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