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July 1, 2014

There is nothing that says summer more than this salad: Juicy, luscious watermelon, cooling basil, and mellow, creamy feta. You can eat it outside. You can eat it lying down. You can eat it with your fingers. You can feed it to people you love. With your fingers. Lying down.

You get the gist.

It takes 10 minutes to make, if you’re going in slo-mo. Nothing could be easier.

Buy a melon from your local farmer. Pop it in the fridge for a couple of hours. Cut it open. Cut up some feta and basil. Drizzle with olive oil. Share. Say “summer is here.”

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Ingredients Method

Ingredients

¼ large or ½ medium watermelon chilled
4 inch block feta in brine
5-10 leaves fresh basil cut in thin strips (or you can stack the leaves, roll them up, and cut in thin strips for a chiffonade)
olive oil to drizzle
sea salt (flakes if you have ‘eand cracked pepper

Method

Cut chilled, de-rinded watermelon into ¼ or ½ inch thick triangular slices and deseed. Slice feta in thin pieces. Layer watermelon and feta on a plate, inserting some basil in between layers, as meticulously or sloppily as you like. It all tastes the same. Be free. Sprinkle with remaining basil leaves. Drizzle with a generous hand of olive oil and sprinkle with good, flaky sea and a tad of cracked pepper.