Summer Supper :: watermelon, feta and basil salad + market greens with mint and marigold

All Photos by Karen Mordechai
Recipes by Casey Solomon for Sunday Suppers

Salad of Watermelon, Feta, Caramelized Onion and Aged Balsamic

One quarter of a whole seedless watermelon, cut into cubes
Half Pound of Bulgarian Feta crumbled
One bunch of Basil leaves picked and washed
Caramelized Onions (see below)
Aged Balsamic
Black Pepper

Gently mix all ingredients together and finish with a good drizzle of the best quality balsamic and a grind of black pepper.

For the caramelized onions:

3 red onions, peeled and sliced finely
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon dark brown soft sugar

Put the oil in a small pot, add onions on low heat and allow to caramelize. When the onions are soft add the red wine vinegar and sugar. Cook on low for about ten minutes. Season with sea salt and black pepper. Allow to cool before adding them to the other salad ingredients.
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Marigold and Mint Salad
6 cups mixed greens
8 marigolds, petals only
1 bunch of mint
juice of 1 lemon
1/4 c olive oil
sea salt and pepper

Whisk lemon juice, olive oil, salt and pepper in the bottom of a bowl. Layer greens, torn mint and marigolds over top. Keep chilled and toss right before serving.