This refreshing summer salad, which hardly needs a recipe, turns on the contrast between the sweet, crisp melon and the tangy, creamy feta. For more assertive flavor, use arugula instead of mint; black pitted olives and red onion rings make it more robust still.
Greek Watermelon and Feta Salad
- 6 large tender pale leaves of Boston lettuce
- 2 cups seedless watermelon balls or cubes
- 2 tablespoons olive oil, or to taste
- 1 tablespoon fresh lemon juice
- a generous grinding of black peppercorns
- 5 or 6 large mint leaves, cut across into chiffonade
- 2 tablespoons crumbled feta
Line two plates (soup tureens are ideal) with 3 lettuce leaves each.
Cut the melon and put it in a bowl.
In another bowl, mix together the olive oil and lemon juice, tasting for balance.
Add a good twist of black pepper. Stir the dressing well.
Drain the melon balls and toss them in the dressing, then add the mint and gently toss again.
Divide the melon between the two plates and crumble the feta on top and serve immediately.
Edible Boston, Summer 2008