Watermelon & feta salad
Cold sweet watermelon, salty brined feta, a fistful of mint. The whole argument for summer on one plate.
Ingredients
- 1.2 kg Cold seedless watermelon
- 200 g Feta PDO, in brine
- ½ each Red onion
- 20 leaf Fresh mint
- 1 each Lime (juice)
- 40 ml Extra-virgin olive oil
- 1 tsp Flaky sea salt
Method
Cut the watermelon into rough two-centimetre cubes, discarding any seeds, and keep it cold. Slice the red onion paper-thin and soak it in cold water for five minutes to take off the raw edge, then drain.
Whisk the lime juice, olive oil, and a pinch of the flaky salt into a loose dressing.
Arrange the watermelon on a wide platter. Break the feta over it in big craggy pieces — crumbled too fine, it disappears. Scatter the drained onion and tear the mint over the top.
Spoon the dressing across, finish with the rest of the flaky salt and a turn of black pepper, and serve at once, before the watermelon weeps.
Featured cheese
Feta
Greece · sheep milk