Surprisingly, watermelons are one of those crops that are less water-intensive to grow. And not surprisingly, it’s a popular salad ingredient all over the Mediterranean. If you love the combination of salty and sweet, this is the perfect summer salad for you. It’s light and refreshing, but the flavors are bold. Feel free to adjust the amounts to suit your own tastes. As an extra bonus, it’s gorgeous looking and can be enjoyed al fresco.
Makes 4 servings
- 1/2 of a small watermelon, rind and seeds removed
- 1/2 pound sheep-milk feta cheese
- Handful of Kalamata olives, pitted
- Handful of basil (optional)
- 1/4 of a small red onion, finely diced (optional)
- Olive oil
- Balsamic vinegar (optional)
Cut the watermelon into evenly sized bite-size cubes. Cut the feta cheese into slightly smaller evenly sized bite-size cubes. Slice the olives in half or thirds, depending on how large they are.
Gently toss the watermelon, feta and olives in a serving bowl. Tear the basil and add to the salad. Add the finely diced red onion. Drizzle with a little olive oil and grind a little pepper on top. Although you probably wouldn’t see this done in the Mediterranean, you can also add a little balsamic vinegar. The salad tastes best when served immediately, but it can be brought on a picnic if kept cold.