Watermelon, Feta & Black Olive Salad
1 small red onion
1 bunch fresh mint, chopped
2-4 limes, depending on juiciness
3-4 Tbs. extra virgin olive oil
3 1/2 pounds ripe watermelon
4 oz. (1/2 cup) pitted black olives (I used kalamata olives)
9 oz. feta cheese
Black pepper to taste
Bunch of fresh flat leaf parsley
Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice to bring out the transparent pinkness in the onions and diminish their rasp. If the limes are nice and juicy, two limes worth should do the job. If they are disappointingly dry when you cut them in half use more!
Remove rind from watermelon and cut into bite size pieces. Cut feta into similar size pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish and add to the bowl along with the chopped mint.
Tip the onions along with their juices over the salad in the bowl and add the olive oil and olives. Toss gently so as not to break up the watermelon and chunks of feta. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.
Enjoy!
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