Many years ago, I was watching old episodes of Nigella Lawson’s show Nigella Bites and she made this wonderful watermelon and feta salad. It is so refreshing on a summer day and a great way to use up watermelon if you have extra leftover. I picked up some watermelon at the farmers market this weekend – it wasn’t seedless, but it tasted perfect. The texture had the right level of crunch, while still being juicy and sweet. I accidentally ate a bit of the rind, but even that tasted good (don’t ask me how that happened).
If you’re going to try out this recipe, don’t waste your time trying to modify it (although I have taken some liberties from the original recipe). Don’t use lemon juice instead of limes; don’t use kalamata olives instead of regular black olives; don’t cheap out and buy crumbled feta – cut your own cubes from a block; don’t use cilantro instead of flat leaf parsley; don’t use spring onions instead of red onions – just go out and buy the ingredients and FOLLOW THE RECIPE, OK?
- 1/2 small to medium sized watermelon, cut into bite size chunks
- 1/2 small red onion
- 10 to 12 black olives, halved
- generous handful of parsley, chopped
- 2 limes, juiced
- 2 tbsp olive oil
- pepper to taste (ok, you can take some liberties on this ingredient)
- 4 oz cubed feta
- Combine the watermelon, onion, olives and parsley in a bowl.
- Add the lime juice, olive oil and pepper and toss to coat.
- Add the feta and toss gently so the cheese does not break.