The Scoop
Watermelon, but make it a salad. Add feta, which sounds like a mistake until you try it.
Then it becomes a personality trait. It sounds fresh, but the idea is an old Greek piece of wisdom that is passed on to each new generation. A beloved afternoon snack when it’s too hot to cook, too hot to think of even going into the kitchen to snoop around.
Make a big bowl, keep it in the fridge, and you’ve got summer sorted!
Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice or lemon juice
- 1/2 teaspoon kosher salt
- freshly ground black pepper, to taste
- 1 small watermelon (about 3 pounds), rind removed, cut into 1-inch chunks, chilled
- 1/4 cup mint leaves, chopped
- 4 ounces feta cheese, crumbled
Directions
- In a small mixing bowl, combine the olive oil, the lime juice, the salt, and the pepper.
- Pour the dressing over the chilled watermelon, then top with the mint.
- Toss very gently and sprinkle with the feta.
- Serve.
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