This watermelon salad is a twist on a classic Greek Salad. The added burst of sweetness from the watermelon is so refreshing on a hot day.  Coincidentally, this month’s issue of Saveur Magazine is dedicated to watermelon. There’s a bunch of recipe ideas like curry watermelon and pickled watermelon. I can’t wait to try those, but for now, I thought I would take baby steps and make a somewhat familiar salad with an exotic twist. 

 

Admittedly, I thought I had gotten a small, seedless watermelon at the farmer’s market last weekend. In my haste to leave the crowded market, I was just happy to get my heaviest item towards the end of my visit. As I cut it open, I was pleasantly surprised by the bright yellow fruit and the black seeds. This was a beautiful sight despite having to de-seed the sucker. I looked it up in the issue of Saveur, and found out it was a “baby yellow”.  I think I can remember that name.  Oh and it tastes the same.  

 

 

I made this watermelon salad as a starter course for an end of summer bbq of assorted kabobs at my place this weekend. Fruit and cheese have always been a match made in heaven, but who ever thought watermelon and cheese would go so well together? This is a quick and impressive salad which will also makes for a memorable seasonal meal. 

 

 

 

Watermelon Feta Salad:

serves 6 as a starter or side dish 

 

Ingredients:

 

2 Persian cucumbers, diced

1/2 baby yellow or other round watermelon, 1″ cubed and de-seeded if necessary

watermelon about 2-3 lbs in total size

1/4 c thinly sliced red onion

2 tbs fresh dill sprigs, coarsely chopped

2 tbs Italian parsley, coarsely chopped

 

2 tbs Extra virgin olive oil

4 oz crumbled feta cheese

salt & pepper to taste

 

optional:

black olives, calamata, preferably pitted

 

 

 

Instructions: 

 

Prep and cut up all your ingredients above. In a large bowl, cut up all the greens and the watermelon. Chill covered. This can be done up to 5 hours ahead.  

 

Just prior to serving, crumble in the cheese and dress with the olive oil, then gently toss the mixture, and season to taste. Don’t overmix. That’s it!

 

 

 

Wallflour Tip: 

Serve this salad with bruschetta toasts, which are thinly sliced toasted baguette, rubbed with a raw garlic clove and drizzled with some olive oil. The crunch is a nice contrasting texture to the crisp, juicy watermelon and acts as a crouton for the salad.