Summer Fresh
Watermelon & Feta Salad
Sweet, salty, cool. Summer on a plate.
Sweet, salty, cool. Summer on a plate.
There is a stretch of coast in Greece where the watermelons grow so large they roll downhill into the sea. At least, that is what the old fisherman told us as he shared this salad from a wooden bowl on his boat. Cold, sweet watermelon met sharp, crumbly feta and the cool bite of fresh mint. It was hot, the sea was impossibly blue, and this salad was the only thing that made sense. I have been making it every summer since.
Cut the watermelon into chunky, irregular pieces. Place them on a large serving platter. Keep chilled until the last moment.
Scatter the crumbled feta over the watermelon. Distribute the red onion rings evenly across the top.
Drizzle the olive oil and red wine vinegar over everything. Squeeze the lime juice across. Season with salt and pepper.
Tear the fresh mint leaves and scatter them over the top. Serve immediately while the watermelon is cold and the feta is at room temperature.
Buy the best feta you can find. Greek or Danish feta works beautifully. If you cannot find red onion, spring onion works too. The salad does not wait well, so make it just before serving. For extra crunch, add toasted pumpkin seeds.
