For the first few years after college I didn’t have a car. Having a car can often be a pain, but not as big of a pain as grocery shopping without a car, let me tell you… When you have to car-less grocery shop you are put in quite the conundrum because you want to grocery shop as little as possible since it is such a pain, BUT you can only carry so many groceries. Grocery shopping back in my car-less days had me constantly overestimating my strength…
The most memorable of these grocery trips was during the first living in Arlington. I lived about a half mile walk from a Giant. It was a hot, sticky summer day as they tend to be here. I went to the store for “a few things” and of course ended up with more than I had planned + a watermelon… WHY?
People were staring as I made the trek back to my apartment fumbling along with what felt like a 25 pound watermelon. I had to take multiple breaks, where I set the watermelon down on the sidewalk so I could rest. If Uber existed back then I would have been tempted to request one to take me the few blocks home. I remember promising myself no matter how good of a deal a watermelon was I would NEVER do this again. Seriously, even if it was free I wasn’t going to give in. I’m pretty sure I called my mom as soon as I finally made it home to whine about how hard life was in the “real world”. Ha!
Luckily my car-less grocery shopping days are over and I can have watermelon whenever I want! I love watermelon in any form, but I really love it in savory dishes. Like this Watermelon, Beet & Barley Salad! A ripe watermelon, paired with roasted beets, barley, feta and mint! It’s a perfect salad for a hot summer day! Make ahead is the name of the game with this salad, the flavor gets better as it sits and marinates in it’s delicious sweet and savory juices!
- 2 cups watermelon, cut into 1 inch cubes
- 1 cup roasted beets, cut into 1 inch cubes
- 1 cup cooked barley
- 1 tbsp lemon juice
- 2 tbsp olive oil
- ¼ tsp sea salt
- 2 tbsps fresh mint
- ½ cup feta cheese
- In a medium sized bowl mix together watermelon, beets and barley
- In a small bowl whisk together lemon juice, olive oil and sea salt
- Pour olive oil mixture over watermelon mixture, toss
- Add half of the mint and half of the feta, mix
- Refrigerate salad and let marinate for at least 3 hours before serving
- Serve and top with remaining mix mint and feta
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