Well, I finally tried it.
That huge watermelon from the farmer’s market dared me.
So I butchered it – seeds, flesh and rind flying around the kitchen – and then I made feta watermelon salad.
And then I made it again.
And we liked it so much I brought it to our semi-regular potluck dinner with friends.
They looked surprised, but gamely tried it and mostly liked it.
It is refreshing – and filling. We had just a plate full of the salad for dinner the first time we tried it. Figured we could always have a bowl of cereal later when we got hungry.
But we didn’t. I guess the nuts and cheese in the recipe do their job.
So put your scepticism aside and try this. And if you can find a seedless watermelon AND locate that dusty melon baller, you’ll have an easier time and a prettier salad.
Feta Watermelon Salad
1 small watermelon, seeded and cut into bite-size pieces
1 4-ounce container plain crumbled feta cheese
1/2 cup pine nuts or walnuts, toasted and cooled
1/4 cup canola oil
1/4 cup rice wine vinegar (regular and basalmic vinegars are too heavy for this dish)
2 Tbsp. honey
1/4 cup fresh basil
Gently stir the watermelon, feta and nuts together in a large bowl.
In a small bowl, whisk together the oil, vinegar and honeyuntil emulsified. Taste and add more honey if desired. Add most of the basil and whisk to release the basil aroma. Pour dressing over salad and mix gently. Sprinkle salad with remaining basil.
This needs to be eaten soon after making it. It gets soggy with time.