Founder and Managing Partner
A salad featuring watermelon, heirloom tomatoes, feta and mint is one of the many recipes shared in the “Official Oakville Grocery Cookbook”; many of the featured dishes are also seasonally available at the Napa Valley grocery store. (Courtesy Erin Scott)
This salad recipe comes from the new cookbook from the Oakville Grocery, a Wine Country institution. The combination of watermelon, tomatoes and feta tastes like summer in a bowl, according to the authors of “Oakville Grocery, The Cookbook” (Weldon Owen, $35). It’s crisp, cool and sweet-salty. Pair it as a side with anything barbecued or tote it on a picnic with sandwiches.
Among the cookbook tips: Be sure to start with cold watermelon, use the best tomatoes you can find and seek out a good-quality cheese, like a briny Greek sheep’s milk feta or a mild and creamy French feta.
Watermelon, Heirloom Tomato, Feta, and Mint Salad
Serves 6
INGREDIENTS
1 mini seedless watermelon, about 4 pounds, chilled
1¾ pounds assorted heirloom tomatoes and cherry tomatoes, halved, seeded and sliced or cut into 1-inch pieces
2 Persian cucumbers, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
3 ounces feta cheese, crumbled
1⁄2 cup fresh mint leaves, roughly chopped
DIRECTIONS
Quarter the watermelon lengthwise and cut the flesh away from the rind. Cut the flesh into 1-inch cubes.
In a large, shallow serving bowl, gently toss together the watermelon, tomatoes and cucumbers. Drizzle the oil and vinegar evenly over the mixture, then toss again to coat evenly. Sprinkle with the cheese and mint and serve.
— Courtesy “Oakville Grocery, The Cookbook” (Weldon Owen, $35)