OK, this is not exactly a recipe from Petros Restaurant. It also includes some additional ingredients. It is inspired by eating their watermelon salad as part of dinners on the outdoor patio of their former location on the corner of State Street and Arlington in Historic Downtown Santa Barbara. The additions are from my favorite vendors at Farmers’ Market. Toss together in salad bowl to serve 2-4.
2 Watermelon wedges, cut in bite size pieces
1 Heirloom Tomato, cut in bite sized pieces
1/2 Red Onion, sliced
1 Japanese Turnip for crunch
1/4 lb Feta Cheese
Handful of Fresh Mint, minced
A few leaves of Red Lettuce
Sundried Black Olives, pitted
Handful of Pine Nuts
Drizzle of Olive Oil
Wine Vinegar, white or red
Black Pepper