One of my favorite summer snacks is sweet, cold watermelon with creamy, salty feta, and a splash of olive oil. It’s light and hydrating on a hot afternoon, and that sweet/salty combo is just so tantalizing — but I didn’t think you needed to see a whole recipe on such a simple dish, so this Summer Candy Salad is an ode to that perfect combo! I expand on it with a few more sun-ripened gems you might find cropping up at your farm stand right now (sungolds! cucumbers!), some chickpeas to fill you up, a scattering of pita chips for some lovely crunch, and an easy lemon-honey vinaigrette to tie it all together. Goes beautifully with grilled lamb chops, kofte burgers, roast chicken, or simply on it’s own!
3 mini cucumbers, chopped
¼ cup cherry or golden tomatoes, halved
1 cup seedless watermelon, chopped
½ cup chickpeas
2 tbsp parsley leaves, torn
2 tbsp parsley stems, finely chopped
2 tbsp chives, chopped
½ cup crumbled feta
½ cup crushed pita chips
2 tbsp red wine vinegar
Juice of 2 lemons
¼ cup olive oil
1 tsp dried oregano
½ tsp salt
½ tsp black cracked pepper
1 tbsp honey
1 clove garlic, grated or creamed
•In a salad bowl, add cucumbers, tomatoes, watermelon and chickpeas. Scatter fresh parsley & chives on top.
•Make the salad dressing in a small jar: combine red wine vinegar, lemon juice, olive oil, dried oregano, salt, black cracked pepper, honey and garlic. Top the jar with lid and shake ingredients together for 2 minutes to emulsify the vinaigrette.
•Toss salad with desired amount of vinaigrette. Crumble feta and pita chips all over salad right before serving. Enjoy!