This combination of juicy watermelon and salty feta is a modern classic but one I’ve never got round to trying until now. I know people doubt fruit with savoury things but don’t be scarred by memories of cheese and pineapple on a stick, this really is so refreshing and well worth a try. The preparation is just a construction job and it made the perfect fresh Saturday lunch with some crusty bread.
For this amount I used half a block of feta and half of a large wedge of watermelon.
Chop the watermelon into fairly large chunks and crumble over the feta. Sprinkle over a few, finely chopped, sprigs of mint leaves (This is fresh from the garden. Mint grows in our pots without us even trying), drizzle over some olive oil, the barest sprinkle of salt and a few grinds of black pepper.
This, for me, is a brilliant balance of salty and sweet and the fragrance of the mint really rounds the whole thing off. When the weather’s warm (and it was, for at least a day) this is a really refreshing yet satisfying salad which is only slightly unusual.