Watercress, Watermelon and Feta

One of our new favorite things is the Hydroponic Watercress from California that we found at our local Whole Foods. Granted, we'd be even happier if someone locally could start growing it, reducing our carbon footprint, but until that happens we'll balance our greenness with the environmental friendliness of hydroponics.

Tender, enormous leaves, with much thinner and delicate stems, this watercress combines all the pepper punch of traditional watercress with the light texture of mache. Well, yeeeaaahhh! What's not to love?

So far it has found it's way onto sandwiches, wilted into white beans, "pesto-ed" with almonds and dressed in numerous salads. As we wilt through the record breaking heat of August, this combination of juicy watermelon and salty feta seems to be comfortably setting into the #1 spot of cooling foods. We know we've mentioned this salad before, but we wanted to give you an actual recipe this time.

Watercress, Watermelon and Feta Salad with Pickled Red Onions

1 medium red onion - halved and sliced as thinly as possible
3/4 cup red wine vinegar
1/4 cup water
2 Tablespoon granulated sugar
1/2 teaspoon salt

2 bunches watercress - trimmed
3 cups watermelon - seeded or seedless - trimmed and diced into 3/4" cubes
1 1/2 cups feta (French if available) - diced into 1/2" - 3/4" cubes
3 Tablespoons Extra Virgin Olive oil
Sea Salt & Freshly Ground Pepper

For the Onions:
Combine vinegar, water, sugar and salt. Stir to dissolve sugar and salt. Bring to a simmer and add sliced onions. Stir. Remove from heat and set aside to cool. Transfer to a glass or plastic container and chill. Will keep refrigerated for 2 weeks to a month.

For the Salad:
Make sure the watercress, watermelon and feta are well chilled. Place watercress, watermelon and feta into a large mixing bowl. Drizzle with olive oil. Season with salt and pepper. Add some of the pickled onions with their liquid (to taste) onto the salad and toss all ingredients gently.
Serve immediately.