This Greek salad is a twist on the classic, substituting watermelon for the tomatoes. Toss ripe watermelon, cucumber, green bell pepper, and onion with a dressing made from olive oil, lemon juice and dried oregano. Top with Kalamata olives and feta cheese.  Enjoy a perfect first course or side salad! This recipe was tested using local ingredients sourced from Jacobson Family Farms, Smits Farms, and Old Town Oil Evanston. Leftovers may be covered and stored for up to two days.

Servings: 6 people

Ingredients:

Dressing:

• 1/3 cup extra virgin olive oil
• 2 Tbsp fresh lemon juice (juice from one lemon)
• 1-1/2 tsp dried oregano, divided
• ¼ tsp salt

Salad Ingredients:

• 4 ½ cups watermelon chunks, (about 1-inch bite-sized chunks)
• 1 cucumber, sliced into half moons
• 1 green bell pepper, sliced into strips
• 1/2 medium red onion, thinly sliced into half moons
• ½ cup pitted Kalamata olives 
• 1 (8 ounce) block Greek feta cheese in brine, cut into slabs
• Fresh mint leaves, torn (optional)

Instructions:

1. Combine olive oil, lemon juice, 1 teaspoon dried oregano and salt in a small bowl.  Set aside.

2. Place watermelon, cucumber, bell pepper and onions in a large serving dish.  Add the dressing and gently toss watermelon and vegetables to coat.
3. Sprinkle with the remaining 1/2 teaspoon of oregano. Top with olives and slabs of feta.  Garnish with fresh mint leaves, if desired.  Serve with pita to sop up the refreshing juices!

Tip:

• To mellow the taste of raw onion: Fill a small bowl with ice water.  Add 1 teaspoon of red wine vinegar and the sliced onions. Soak onions for 5 to10 minutes.   Remove the onions from the water and add them to the rest of the vegetables.