Watermelon & Feta Salad
The Philosophy
Summer demands restraint. When heat presses heavy and the bistro windows are thrown open, we serve food that refreshes rather than weighs. This salad is a study in contrasts: sweet watermelon against salty feta, fresh mint against the subtle heat of Aleppo pepper.
The quality of ingredients carries this dish. The watermelon must be ripe, sweet, and cold from the refrigerator. The feta should be good quality — creamy, briny, not overly salty. The mint is picked fresh from our herb garden. The olive oil is fruity and generous.
This is not complicated cooking. It is intelligent shopping followed by gentle assembly. The result is greater than the sum of its parts — a salad that people remember, that they ask for again when summer returns. Simple food, done with care and served with pride.
Les Ingrédients
- 600g watermelon, cut into cubes
- 150g feta cheese, crumbled
- Fresh mint leaves, torn
- ½ red onion, very thinly sliced
- 3 tbsp extra virgin olive oil
- Juice of 1 lime
- ½ tsp Aleppo pepper (or chilli flakes)
- Pinch of salt
The Method
- Ensure the watermelon is cold. Cut it into bite-sized cubes, removing any seeds. Place the cubes in a large serving bowl. The watermelon should be the star, so be generous with your portions.
- Thinly slice the red onion. If the onion is particularly sharp, rinse the slices briefly under cold water and pat dry. This removes the harsh bite while keeping the sweet crunch.
- Crumble the feta over the watermelon. The cheese should break into irregular chunks — some fine, some chunky. This textural variety is important.
- Tear the mint leaves by hand. Never cut mint with a knife — it bruises and blackens. Tearing releases the oils without damage. Scatter the torn mint over the salad.
- Whisk together the olive oil and lime juice in a small bowl. Season with Aleppo pepper and a small pinch of salt. Taste it — the dressing should be bright, fruity, and slightly spicy.
- Drizzle the dressing over the salad just before serving. Toss gently with your hands or two large spoons, being careful not to break up the watermelon too much. Serve immediately while everything is cold and fresh. This is summer on a plate.