- Time
- 15 MIN
- Serves
- 4 TO 6 (ONE WHOLE MINI WATERMELON)
- Skill
- PARING KNIFE
- Tools
- KNIFE, BOARD, BOWL
- Heat
- Mild
- Protein
- No cooked protein
A salad from the eastern Mediterranean, where watermelon and salty white cheese have been eaten together for centuries. Cold, sweet melon against briny feta and fresh mint is one of the great combinations. A mini watermelon, the size of a bowling ball, is the whole-item answer to the problem of half a melon in the fridge.
The lineup
- 1 mini seedless watermelon, rind removed, cut into 3/4 inch cubes
- 4 oz feta, crumbled or cubed
- 1 large handful fresh mint leaves, torn
- 1 shallot, sliced paper thin (optional)
- 2 tbsp olive oil
- 1 tbsp lime juice
- Flaky salt and black pepper
The chop
- Put the watermelon in the bowl and pour off any juice that collects.
- Add the oil and lime juice and toss gently.
- Add the feta, mint and shallot. Fold once or twice.
- Finish with a pinch of flaky salt and a few grinds of pepper.
The extras
Dodge the Carbs
Watermelon is one of the lower-sugar fruits, but this is lighter, not low. A smaller scoop over arugula stretches it.
Beef It Up
Add 3 oz of torn prosciutto.
Future You
Cube the melon a day ahead and keep it cold. Dress it at the last minute; it goes watery fast.
Show Off
Add a diced Persian cucumber and a handful of pitted kalamata olives.
Flavor Bomb
A dusting of chili-lime seasoning, a drizzle of balsamic glaze, or a thread of Hot Honey over the feta.
Heat Dial
Mild: as written. Warm: chili-lime seasoning or Hot Honey. Hot: thin slices of fresh jalapeno. Sweet, salty and hot is a very good idea here.
Keep Your Fingers
A round melon on a wet board is the most dangerous thing in this chapter. Towel under the board, flat ends cut first, and a grown-up for the first cuts.
