Cooling watermelon and salty feta make a uniquely flavorful dish. Add some peppery watercress and fresh lime (that’s it!) to make this simple and mouthwatering summer salad!
1 bunch watercress, washed and torn
1 quarter wedge of a seedless watermelon (about 5 cups)
2 cups feta cheese, sheep or goat’s milk preferable
1 lime, juice and zest
1 TSP honey
1-2 TBs olive oil
a pinch of salt
With the sultry weather (Read: humid and hot) upon us, all I can think of is watermelon! It’s so cooling and naturally sweet, it’s the perfect fix for long summer days. This salad is quick and easy with only a few ingredients, most of which you probably have on hand, you will want to make this (and eat this!!) all summer long.
Wash the watercress and tear the leaves into bite size pieces. Arugula would be wonderful too. The peppery flavor is excellent in both!
Cut the watermelon into small cubes, sprinkle with a touch of salt and place in a large bowl. (Note: the salt will bring out the natural juices of the melon!) Cut the feta in similar size cubes and add to the bowl. (Note: Sheep or goat’s milk cheese has a more refined and better tasting flavor. It’s sold in larger chunks, not crumbled.)
Zest the lime right into the watermelon and squeeze the juice into a small bowl. Whisk in the honey and olive oil (Note: It’s a small amount of honey but if you prefer a tangier dressing, leave it out.) and pour over the watermelon and feta mixture.
Add the watercress and toss. That’s it! This makes four big salads and should be served right away. Enjoy!
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