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🦋 Summertime Salad
Ellen made this salad for dinner last night, and it was very tasty. She remembered it from a Greek restaurant she ate at when she and Sylvia were in D.C.
Watermelon and mint salad
- Watermelon, cut into bite-size chunks
- Bucheron, cut into small pieces (the restaurant used feta cheese; Ellen used bucheron because it was on hand. I think the goat cheese was great.)
- Scallions, chopped thin
- Kalamata olives, pitted and cut in half
- Fresh mint leaves
Mix everything together in a bowl and serve. The juice from the melon will combine with the cheese to make a fabulous dressing.
posted morning of Tuesday, May 20th, 2008
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