Watermelon, Feta and Mint Salad
Adapted from Forever Summer by Nigella Lawson
Serves 8
1 small red onion
2-4 limes, depending on juiciness
3 pounds sweet, ripe watermelon
8 ounces feta cheese
1 bunch fresh flat-leaf parsley
1 bunch fresh mint, chopped
3-4 tablespoons extra-virgin olive oil
3½ ounces pitted oil-cured black olives
Freshly ground black pepper
Peel and halve red onion; slice very thin and place in small bowl. Squeeze limes into bowl, stir and let steep (the acid cuts the sharpness of the onions).
Remove rind and seeds from watermelon; cut into 1½-inch triangular chunks. Cut feta into similar sized pieces and combine both in shallow, wide bowl. Tear off parsley leaves and add to bowl along with chopped mint.
Pour the onions along with their juices over the salad in the bowl. Add oil and olives, then toss gently to combine. Season generously with freshly ground black pepper; taste and add more lime juice if necessary.
This recipe originally appeared in our Summer 2010 issue.
