The cats are tucked underneath the bed, and peek out suspiciously. Yes, a thunderstorm is passing through. It should be a short one. The weekend is here, the good weather kind of continues, and lunch was another harvest from the lacinato kale bed. This time the olive oil + lemon juice massaged kale leaves were combined with watermelon cubes, a handful of briny kalamata olives and sheep’s milk feta from the farmers market. To be honest --- it was the best salad I had in a while!
Watermelon, kale, and feta salad (1 portion)
- ca 10 lacinato kale leaves, washed and sliced
- juice of 1/2 lemon
- 1 ts extra virgin olive oil
- salt, pepper to taste
- 1 cup of watermelon cubes
- 5-6 kalamata olives
- slice of sheep’s milk feta block, diced
Massage the olive oil and olive oil into the kale leaves. Add salt and pepper to tasted. Gently mix in the watermelon, olives and feta. It probably tastes even better when chilled for an hour, but I was too hungry, and it was divine.