Minty Peach and Watermelon Salad with Feta Cheese

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

My dad says that I “steal time.” Steal time from a packed day to do things that relax me. I call them “islands” that I integrate throughout the day when doing chores or working on projects. My islands can be anything from a quick walk down by the stream, inhaling the fragrance of the flowers and fields, to relaxing on the bench in the yard while listening to the chorus of birds, or a long warm shower washing the weariness away. Meditation for my mind and soul—it just takes a few minutes, but it leaves me feeling rejuvenated and gives me the power to accomplish the next chore.

Working in the kitchen, preparing and chopping food provides me with ample opportunity to get lost on my wistful islands. It was Eihei Dogen who wrote in his document titled “Instructions to the Head Cook,” in 13th century Japan: “When you prepare food, do not see with ordinary eyes and do not think with ordinary mind.”

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My dad says that I “steal time.” Steal time from a packed day to do things that relax me. I call them “islands” that I integrate throughout the day when doing chores or working on projects. My islands can be anything from a quick walk down by the stream, inhaling the fragrance of the flowers and fields, to relaxing on the bench in the yard while listening to the chorus of birds, or a long warm shower washing the weariness away. Meditation for my mind and soul—it just takes a few minutes, but it leaves me feeling rejuvenated and gives me the power to accomplish the next chore.

Working in the kitchen, preparing and chopping food provides me with ample opportunity to get lost on my wistful islands. It was Eihei Dogen who wrote in his document titled “Instructions to the Head Cook,” in 13th century Japan: “When you prepare food, do not see with ordinary eyes and do not think with ordinary mind.”

This quote has inspired and motivated me many times throughout my training in the hotel kitchens. Now more than ever however, this quote has come to mean so much more. As a photographer working, preparing and styling food almost everyday I see food from a distinctive perspective and think about food in an unconventional way. When I am in the kitchen chopping and preparing food I steal this time to transport myself to one of my “islands.”

This salad adds a burst of color to your day and a boost of exceptional flavors. Fruity and savory flavors are something I absolutely love combining with each other and this salad really gets those flavors mingling. Juicy and sweet ripe peach and delectable watermelon tossed together with a colorful array of tomatoes and some lambs lettuce and finally topped off with soft and crumbly feta cheese. A simple honey-mustard vinaigrette complements the flavor palette wonderfully.

Method:

  1. In a large mixing bowl place lambs lettuce, mint leaves, watermelon, peaches, tomatoes and crushed peppercorn in a bowl and toss gently.
  1. In a smaller bowl whisk together ingredients for vinaigrette until thick and creamy. Set aside
  1. Portion the salad onto plates, sprinkle the crumbled feta and drizzle some vinaigrette over the top.
Helpful Note: Lambs lettuce wilts very quickly, so be sure to serve the vinaigrette separately if you are making this ahead.
Price: $4.95 Add to Cart
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