Friday, July 31, 2009
watermelon and feta salad
okay so variations of this salad are quite en vogue right now, which is great because for the longest time when i'd tell people that the combination of watermelon and feta together was really sensational, they'd look at me like i was nuts or something. which they already do because i have a tendency to blurt out nonsensical things sometimes, as well as the occasional burp, so i get strange looks pretty frequently.
i came across this recipe while watching one of Nigella Lawson's shows when they used to air on the Style Network, eons ago it seems like. during the summer we always have watermelon on hand, as well as a lifetime supply of feta for hippie tacos, which are on our regular menu rotation. this is definitely a summer salad, to be eaten during one of those ridiculously muggy days like we've been having lately. it's a rather light salad, but the combination of the cool watermelon with the salty feta and briny olives doesn't make me feel like i'm missing out on anything. i totally urge you to try this.
if making this for one, you could supplement this with some grilled fish on the side and be totally sated.
watermelon, feta, and black olive salad for one
adapted from Forever Summer by Nigella Lawson
1/8 of a small red onion, cut into thin slivers
1 to 2 limes
1.5 cups of watermelon cubes
2 tablespoons of crumbled feta or one bit hunk of it broken into pieces
a couple of tablespoons of chopped fresh parsley
2 tablespoons of chopped fresh mint
1 tablespoon or so of olive oil
1/4 cup kalamata olives or other black olives (you can use pitted; i grabbed mine unpitted from the olive bar at the grocery store)
1. put the red onion slivers in a bowl. juice 1 or 2 limes over it and let steep for a while (i would say at least a good half hour before assembling the rest of the salad).
2. place watermelon cubes, feta, parsley, mint, and olives on a plate or in a bowl. dump the limey onions over the top. gently toss with a spoon or your IMPECCABLY CLEAN hands, drizzle on the olive oil (as much as you want). sprinkle on some black pepper and eat.
if you're going to pack this to go, as i did this morning, gently stack all the ingredients (minus the onions, lime juice, and olive oil) in your container, with the watermelon on the bottom. as it was pouring down rain outside, i didnt feel like going to snip some parsley from the yard in my pajamas and slippers, so i swapped the parsley for some baby lettuce. put the onions, lime juice, and olive oil in a separate smaller container and dress the salad when you're ready to eat.