Julia over at, A Slice of Cherry Pie asked, "What can you do with watermelon and mint?" Here is my answer, A Deconstructed WMF Salad. Why deconstructed? Why not a full on watermelon-mint-feta salad like the one from Food and Wine which has been on my to make list for well over a year? It's because I made this well in advance of the actual meal and I was worried, that having it sit too long would make it soggy. There's nothing as unappetizing as a soggy salad.
This is a simple salad to be sure but clean, bright and fresh. I am of the opinion that the olive oil dressing suggested in Food and Wine would have dulled the sweetness of the melon. I am glad that I omitted it. In this instance I seasoned with a sprinkle of sea salt. The salad kept well and what little moisture it did produce was easily wiped up before serving.
Oh all right! I'll fess up. The truth is I saw a picture....which gave me an idea for a pattern. So now you know my awful secret. I do not cook to feed my family, I cook because I photograph. The fact that they can eat the by product of my creative efforts is just a lucky bonus for me. If you are at all confused that my cooking is less driven by a need to nourish my family and more because I want to take a picture of food, then clearly you need to read, 10 Things You Should Know about Food Bloggers, by Not So Nigella. In it she explains the strange creature that is Foodus Bloggerus. Enjoy!
