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NYT Cooking: It's not an immediately obvious combination – watermelon, cucumber, olives and feta – but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it's a lovely light lunch; with practically any grill...
Servings: 16INGREDIENTS3 tablespoons Dijon mustard3 tablespoons honeySalt, to tasteFreshly ground black pepper, to taste1 cup extra-virgin olive oil1 cup balsamic vinegarPREPARATIONAdd the ingredients to a mason jar. Screw the lid on tightly and shake vigorously.The dressing can remain in the fridge for 1–2 weeks. Pour over your favorite salad ingredients and enjoy! Inspired by recipe here.