Monday, June 28, 2010
Minted Watermelon Salad with Feta
I love it when the simplest things make a disproportionate impression. If this combination of foods sounds a bit bizarre to you please put aside your skepticism and try this one. At the barbecue I threw last week this dish was the last one tried by everybody and yet it was the only empty bowl at the end of the meal. I first had watermelon and feta salad as a signature dish of my friend Jock who does some amazing catering. The first time I tried it I was just amazed at how all the disparate flavors came together. I never worked up the guts to ask Jock for his recipe but when I needed something to serve with "fancy hamburgers" I remembered it and set out to at least capture its essence if not its actual composition.
Like so many summer salads this is one that can take an infinite number of adaptations to accommodate what you have on hand. We were preparing for a trip so there wasn't much in the house and I didn't want to go shopping. I think Jock's version used basil and had a stronger pepper taste. Next time around I would not be afraid to use red pepper flakes in this to get more of a bite. (For this group, mint was pushing it!)
Minted Watermelon and Feta Salad
6 cups watermelon, seeded and cut into chunks (I used seedless.)
3 T lime juice
1/2 cup mint leaves, roughly chopped
3/4 cup good feta, cut into large pieces
fresh ground pepper
Put watermelon into a bowl and drizzle with the lime juice. Add mint and gently mix together. Add feta and mix being careful not to break feta. Sprinkle with pepper to taste.