We just moved into our new home last week and then the power cut out. Not because I’d forgotten to get it connected (I surprised even myself by organising that before we moved in), but there was a big outage for three or four hours. It happens at least once each summer in Auckland, very sophisticated we are. But not one bit did I care as we had planned to cook on the barbecue that night anyway, with a couple of friends coming over. To accompany the spicy chicken and whole corn going on the barbie, I made this salad – always a winner in these hot months.
I first tried this salad last summer at a friend’s place by the beach, and was instantly won over. I think it’s a Greek idea, and most recipes I’ve come across use balsamic vinegar, whereas I think lemon juice gives a lighter taste and cuts through the sweetness of the watermelon better.
Watermelon & Feta Salad
1/2 medium sized watermelon
200g feta (sheep or goat’s feta is nicest here)
1 medium red onion
3/4 basil leaves, roughly chopped
Juice 2-3 lemons
1/4 cup e.v.o.o.
1 Cut the flesh of the watermelon into good sized chunks, removing all the pips as you go, and place in a large salad bowl. Cut the feta into smaller cubes, or crumble if the texture allows. Add the red onion, very finely sliced, and the basil.
2 Whisk lemon juice and olive oil until well emulsified. Season with plenty of freshly ground black pepper and a sprinkle of flaky sea salt. Dress the salad and leave for 15 minutes or more for the flavour to settle.
– You can replace the basil with mint for a different take on it
– Add some toasted cashew nuts if you like a nutty element in your salads.