Something about Watermelon just screams summer. When we were little, we just lived for those summer days when my granddad, Julius, (or “old man” according to my grandmother) would cut a fresh watermelon off the vine. My grandfather has a knack of picking the watermelon just at the peak of ripeness. Even if he did not grow the watermelon my granddad could go to the store and bring back a perfectly ripe watermelon.
After my granddad would pick the watermelon, he would throw newspaper on the picnic table outside and cut the watermelon in huge slices. Us kids would eat the watermelon and let the juice run all over our faces and down our arms. We made sure to spit out the seeds because granddad used to tell us girls that if we ate the seeds, we would have a baby. Not sure where that came from and we did not know how babies were made at that time so no watermelon seed for us.
This watermelon feta salad is a prefect summer blend of sweet and savory with ripe watermelon, salty feta cheese, Kalamata olives, fresh zesty lime juice and a little extra virgin olive oil. I have literally eaten this salad the last three nights for dinner just because it is so hot already here in the South. I know the combination of ingredients may scare you, but don’t be afraid they work really well together and make a perfectly refreshing summer salad. I think you will be pleasantly surprised.
Watermelon Feta SaladCourse: Appetizers, SaladsCuisine: SouthernDifficulty: Easy
Such a great summer salad with juicy watermelon, fresh lime juice, salty feta and Greek olives.
6 cups of fresh cubed watermelon
3 tablespoons of lime juice
2 tablespoons of olive oil
1 cup of cubed or crumbled feta cheese
1/2 cup of pitted Kalamata olives
2 tablespoons of fresh chopped basil
- Gently toss the cubed watermelon and olives together.
- In a small bowl, whisk the lime juice and olive oil until thick. Season with salt and pepper.
- Pour dressing over watermelon and olives.
- Gently fold in feta.
- Garnish with fresh basil and serve.