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.