Is it summertime already? Watermelon, sunshine and shorts? Seems to be here in Portland, at least for the next few days. It feels so good! Such a nice treat for April which has been pretty rainy for the most part. When I picked up this watermelon the other day I remembered this recipe in Ottolenghi’s cookbook Plenty. I’ve never had watermelon like this so I thought it would be fun to try, and I’ve been really happy with the recipes in this book, so why not? Watermelon basil and feta. Simple as it is, it’s a great combination of flavors. Makes for a light and refreshing salad. It’s funny because Jeff and I were eating some of this watermelon the other day and he asked if I ever had salt on it, and I hadn’t, but here I am now putting not only salt but cheese and basil! When it comes to food the possibilities are endless!

Watermelon with Feta + Basil

(adapted from Plenty)

10 oz feta
4 1/2 cups large chunks of watermelon
3/4 cup basil leaves
1/2 small red onion, thinly sliced
olive oil

Slice the feta into large but thin pieces, or break it by hand into rough chunks (I used crumbled feta). Arrange the watermelon, feta, basil and onion on a platter. Drizzle with olive oil, (salt and pepper optional) and serve at once.