One of the best things about summer is my stepdaughter gets to spend more than a quick visit. Aside from all the other positive things, it’s nice to have a willing sous chef. Last week a miscommunication on my part lead to an unexpected, but excellent new salad.
In addition to the fried chicken she requested, I was experimenting with two salads, a simple chickpea and cucumber salad and an interesting looking watermelon and tomato salad. I had assembled the chickpea and cucumber salad and it was marinating happily in the fridge.
I hate cutting watermelons, much like some of you despise cutting up a raw chicken, I dread cutting watermelons. Why? I don’t know, I never said it was rational. She willingly volunteered to dice some watermelon for the salad. I returned to discover the diced watermelon in the chickpea salad. I closed my eyes and gave it a taste.
It was fantastic. I added black olives, crumbled feta, and my husband and I made gluttons of ourselves taking third helpings.
In case you want the recipe, it was a cook by feel kind of salad, I was just experimenting to see if it was something I’d do in the future:
- 2 cups cooked chick peas
- 1 peeled, seeded, and sliced cucumber
- Italian dressing (below)
- crumbled feta
- black olives
- diced, seedless watermelon
The next time I make this I’ll hold off on adding the watermelon until after everything else has had time to marinate and get happy in the Italian dressing.
- 1 cup olive oil
- 1/4 cup vinegar – experiment and find your favorite (apple cider, wine, balsamic, etc)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp grated Parmesan
Shake and serve.
It’s Friday and it’s hot, please take a moment and share some of your happy kitchen accidents.