Whenever my husband and I attend dinner at someone else’s house, we always try to bring something. I wasn’t quite sure what our friends were making for dinner on a Monday evening, but wanted to contribute, so I began poking around on the internet. That’s when I found an incredible video of a man cutting a watermelon in a way I’d never seen before.
Watermelon alone just doesn’t cut it for me, and I recently tried a sprinkle of salt on my slice of the juicy fruit. As a child, I hated the combination of sweet and salty, but as an adult my tastes have certainly changed. I opened my fridge and looked at what else was available.
And I spotted it: feta cheese. Salty, crumbly feta cheese.
I know I’ve seen a recipe for watermelon and feta salad, I thought to myself. So after perusing the internet, I found a recipe for watermelon, feta, and mint salad and a recipe for an arugula salad with a honey-lemon vinaigrette. And so, I created a mixture of all of the recipes I reviewed, pulling ideas and flavors from each.
The salad turned out to be a hit. The only thing I would have done differently is toss the feta in right before serving. Here is my recipe:
Watermelon and Feta Salad with Herbs and a Lemon-Honey Drizzle
- Cut 1/2 of a small watermelon as shown in the YouTube video provided below. Place chunks in bowl.
- Thinly chop five leaves each of fresh mint and fresh basil. Toss with watermelon cubes.
- Vigorously whisk together 2 teaspoons olive oil, 1 teaspoon lemon juice, and 1 Tablespoon of honey. Drizzle over watermelon salad and toss gently.
- Crumble up feta cheese to measure 1/2 cup. Sprinkle over salad just before serving.
You’ve been cutting up watermelon wrong all this time: