This resplendently pretty-in-pink salad is both beautiful and delicious – and it’s so easy to make you can whip it up in minutes. Just be certain to use the saltiest of feta cheeses or it won’t be enough of a contrary taste to the sticky sweet melon.
Ingredients:
- ¼ seedless watermelon, diced (about 4 cups)
- 1 cup salty feta cheese, broken into teaspoon-sized lumps
- ¼ cup chopped fresh flat leaf parsley
- excellent quality extra virgin olive oil – to drizzle on top
- salt and pepper to taste
Directions:
- Toss watermelon, feta and half of parsley on a platter or in a wide fairly flat serving bowl. Top with remaining parsley, oil and salt and pepper. Serve on watermelon “plates” or eat with your fingers, right from the serving dish.
After-Thoughts:
Do NOT serve this salad at room temperature. The feta goes soggy, the watermelon goes a horrible texture and everything tastes quite bland. I know that you are not supposed to be able to taste things that are cold but this salad does not taste good warm. Serve cool… trust me.
Recipe Origin:
Based on both Christine Cushing and Nigella Lawson’s recipes