Simple, fresh, quick! Watermelon season is approaching, but I couldn’t hold out so I bought some and made this refreshing salad. I served it as a first course, but you could serve this for dessert as well. There are many variations to this dish but I liked the simplicity of this recipe. Feel free to experiment…tomato or cucumber might add a nice crunch. You could skip the cheese, but it does add a light saltiness to the dish. Try ricotta or halloumi instead of the feta. Mint with, or instead of the basil would be tasty too. Summer is around the corner!
- 10 ounces feta cheese
- 4 1/2 cups large chunks of watermelon
- 3/4 cup basil leaves
- 1/2 small red onion, sliced thinly
- olive oil for drizzle
Slice or crumble the feta into small chunks.
Arrange all the ingredients, except the olive oil, on a platter and toss lightly. Drizzle the oil and serve immediately. Serves 4
Source: Plenty Cookbook