It’s summer and it’s hot here! I’m not really in a cooking mood but I still want to eat fresh things. This salad is simple, colourful and quick — it makes a great light starter. It’s not Italian, I suppose it could be Greek but funnily enough I ate it many years ago in a gastro-pub in Cambridge (UK).
What follows is the recipe for one portion, but I would say that you could easily get six servings out of half a watermelon.
Here’s the recipe:
Watermelon and feta salad
- 1 cup of diced and seeded watermelon
- 20gr (or 2 tbsp) of crumbled or diced feta
- 1/2 tbsp of pumpkin seeds
- balsamic vinegar sauce
I think the salad tastes better if the feta is at room temperature (so it’s softer) while the watermelon is a bit cooler and crunchier. You can dice the watermelon in advance and then assemble the dish nearer the time of consumption. I toasted the seeds in a non-stick pan and then tossed them in a bowl with a sprinkle of salt (it seems it works better if you do it while they are piping hot). You can also use sunflower seeds if that’s what you have in the pantry.
I put the watermelon first, then added the feta cubes on top of it and finally the seeds. I then used the (ready made) balsamic vinegar sauce to give a bit more flavour and to decorate. A good balsamic vinegar, or balsamic vinaigrette will work just as well.
If you find it too plain you can also add a few thin slices of spring onion, for extra colour and flavour!