Watermelon and Feta Salad was a perfect side to serve for our annual July 4th Bar-B-Que. It is a real treat. Everyone loved it. We were lucky that this year the melons are exceptional. Maybe a benefit of global warming.
Watermelon and feta
Plenty
Yotam Otttolenghi
This you must eat on the beach, or at least outdoors, on a hot day, with the sun's rays unobstructed. It reminds me of hot sweaty nights on the seafront in Tel Aviv, when everyone is out enjoying beer, loud music and often a heated conversation. The sweet juiciness of the watermelon and the crumbly saltiness of the feta give this salad all its character. So make sure you choose the best possible of both.
Serves 4
10 oz feta
4-1/2 cups large chunks of watermelon
3/4 cup basil leaves
1/2 small red onion, very thinly sliced (optional)
olive oil
Slice the feta into large but thin pieces, or just break it by hand into rough chunks.
Arrange all the ingredients, except the olive oil, on a platter, mixing them up a little. Drizzle over some oil and serve at once.
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