Friday, July 15, 2011

Watermelon, Feta, and Black Olive Salad

If everything is nice and fresh, this is fantastic summery salad. The flavors are unexpected, but they still work.

I've gone over this a few times, and I think I've tweaked it to where I like it...

The sprinkle of salt helps make the flavor pop and the melon sweeter, and the little bit of honey helps to tame the puckery lime.

Admittedly, this salad is not for everyone- there are certainly some assertive flavors in it.
But at the same time, if it's what you like, it's very refreshing.

If you're having one of those summery, outdoor, cool and casual dinners it may be what you want.

As colorful as it is, it would make a nice centerpiece.
No doubt it's pretty, but salads aren't just for looking at...

Adapted from Nigella Lawson

Watermelon, Feta, and Black Olive Salad
serves 8

4 lb. ripe, red, sweet watermelon
1 medium red onion, peeled, halved and cut into thin slices
3 limes, juiced
1/3 c olive oil
1/2 T honey (or to taste)
2/3 c pitted black olives
8 oz feta cheese, cut into 1/2 inch cubes
1 bunch of fresh parsley, leaves removed
1 bunch fresh mint, chopped (about 3 T)

To finish:
Kosher salt or fleur de sel
Freshly ground black pepper

Cube the watermelon into 1 1/2-2 inch chunks. Place in a large bowl and refrigerate.
Place the onion in a medium bowl and pour the lime juice over the top. Let the onion and lime juice marinate at least 30 minutes, tossing occasionally.
Pour the lime juice and onions over the watermelon. Add the olive oil, honey, parsley, mint, feta cheese, and olives. Toss gently but thoroughly so as not to break up the watermelon or feta cheese (clean hands may be best for this).
Lightly sprinkle some salt and give a good grinding of black pepper over the top of individual servings to finish.

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