Monday, August 25, 2008

Watermelon Summer Salad

Sunday morning we had our church service at Pymatuning State Park. It was a beautiful day filled with open air worship - complete with our sound system and entire worship band. Fifteen people were baptized in the lake and we also received 27 new church members - ME being one of the brand new members of Bethel life Worship Center. Ever since the first Sunday I attended over six months ago, I have felt like I've come 'home' and am SO BLESSED to be a part of this great body of believers!

Afterwards --the 3 'F's --FOOD FUN AND FELLOWSHIP!

Here's what I made --(first time to make it --and definitely NOT the last time! This was SO delicious that I had to share it! Sounds a little different --but TRUST ME --it's so tasty and refreshng, you'll keep coming back for more!!

Watermelon Summer Salad

3/4 cup halved, thinly sliced or chopped red onion
1 tablespoon fresh lime juice
1 1/2 quarts seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1 cup chopped fresh mint
2 tablespoons olive oil

Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend.

Dig in and be prepared for a pleasant surprise!

We remember the fish which we ate freely in Egypt, the cucumbers, the melons, the leeks, the onions, and the garlic. -Numbers 11:5

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