The last of the dog days are upon us. I’m continuing savoring every moment of not cooking, because why cook when you can assemble? Fresh, ice-cold watermelon is one of my summer loves, and all you need to make the best late-afternoon lunch ever: Watermelon. Feta. Mint.
I thank the sweet people of ForgtMeNot for inspiring this recipe, and for being sticklers about using really, really high quality feta. Seriously, don’t use the sale cheese for this one. Use your best, and use just a touch, as feta can overwhelm. You’ll be pleasantly surprised at how filling this salad is too (thanks to the melon’s high water content), so don’t be afraid to serve this front and center for Sunday supper, maybe alongside some toasted baguette slices and a big bottle of seltzer.
Watermelon Feta Salad
inspired by ForgtMeNot, adapted from Joy the Baker, consumed (over and over and over) by me
1/2 large, chilled watermelon (seedless if you can find it), diced into 1-inch cubes
coarse sea salt, to taste
black sesame seeds, to taste
1/4 c. fresh mint leaves, coarsely chopped
1 c. sheep’s milk feta cheese (highest quality please!), sliced into strips or crumbled
Place watermelon cubes in a large serving bowl. Add sea salt, half of the mint leaves, and sesame seeds, mix with a wooden spoon and adjust seasoning as need. Top with feta strips, sprinkle with remaining mint. Serve immediately.