Watermelon Feta Salad

Another summer favorite!!

Ingredients

1 small seedless watermelon
1 onion (red or sweet) --- optional
1/8 cup red wine vinegar
1/4 cup extra-virgin olive oil
2-4 tablespoons chopped fresh mint (from the garden)
1/2 cup crumbled feta cheese
Salt and pepper (to taste)

Directions

Remove melon rind and cut melon into bite sized pieces. You can use a melon baller for this, but this creates a lot of melon waste and I'm not sure it is worth the extra effort. Peel and chop the onion into thin rings or small pieces. I used the Vidalia Onion Chopper (love this gadget!!) to get tiny squares.

In a small bowl, combine the vinegar, salt, and pepper. Slowly add the olive oil and then the mint. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the top and toss gently until everything is mixed. Garnish with extra mint sprigs if available. Enjoy!!

Tomato Pie

One of my all-time favorites --- and perfect when the garden is offering up lots of tomatoes.

Joanne’s Famous Tomato Pie

Ingredients

one frozen deep dish pie crust
3 to 4 tomatoes --- sliced and seeded and patted dry
salt/pepper to taste
2 cups sharp cheddar cheese --- grated or shredded
2 tbsp fresh basil --- chopped
1/2 cup mayo
¼ cup onion --- chopped (optional)
8 Ritz crackers --- crumbled
2 tbsp butter --- melted

Directions

Preheat oven to 400 degrees. Cook pie crust according to package or until golden brown (~10 minutes). Fill pie crust with layers of tomatoes. Mix cheese, mayo, fresh basil and onion. Spread over tomato layers and cover with cracker/butter combination.

Bake in preheated 400 degree oven for 30 minutes. Allow to sit for 10 minutes before serving.