<Preparation> Chill the watermelon, peach and tomatoes in the fridge. Roast the pine nuts.
<Dressing> Combine the garlic and salt, add the other ♦ ingredients, and mix to make the dressing. Leave for more than 5 minutes to allow the flavors to blend.
<Salad> Sprinkle the lemon or lime juice over the peach to prevent discoloration. Combine the peach with watermelon and tomatoes in a bowl, and lightly toss with the dressing.
Serve on a plate, and top with the crumbled feta cheese. Garnish with olives, pine nuts or basil to taste, and enjoy!
Cape gooseberry/ground cherry: A fruit-like tomato that has a husk like a Chinese lantern plant.
Story Behind this Recipe
In summer 2009 in NY, there was not even a day that the temperature went over 30℃ until the middle of August. Finally, it became summery at the end of August, so I made this summery dish. The cape gooseberries I bought at the farmer's market were delicious, so I made a salad with them.
I made my own version of the Greek summer salad, Karpouzi Me Feta. It's delicious if you chill the ingredients first, and lightly toss with the dressing. I recommend using a rather firm peach or nectarine as it's easier to handle. (I used a white nectarine in the salad in the profile photo.)