Sweet and savory.
Our friend Helen Richmond in Tuscany tipped us the wink on this unusual combo.
The tang of the lime juice offsets the sweetness of the melon.
The mild bite of the onion complements the saltiness of the feta.
The colors are seductive and the taste suggests…
I shut my eyes as I take a mouthful and I’m on Corfu–and they are grilling the lamb chops for the main course!
Thank you, Helen!
for 8 as a starter
- 1.5 k of watermelon (surprising how much a big slice weighs!)
- 250 gm feta cheese
- a good handful of juicy black olives–stoned and halved
- a small red onion–peeled, halved and finely sliced
- a handful of mint–chopped
- a good handful of parsley— leaves off the stem but kept intact
- 2 tbs lime juice (freshly juiced)
- 6 tbs olive oil
- freshly ground black pepper
Release the flesh of the melon by carefully running a sharp knife round the inside of the crescent of rind–take your time!
Lightly steer a teaspoon along the ridge of pips skillfully dislodging them without mushing up the flesh.
Cut the flesh into bite-size squares.
Cut the feta in smaller squares.
Place the melon and the olives in a bowl and add the feta.
Sprinkle over the red onion and the mint.
Mix the lime juice, olive oil and a couple of grinds of black pepper. (A screw-top jar is good for this–add ingredients and shake it all about!)
Pour this over the the salad and carefully turn it all over–hands (washed!) work well!
Add the parsley leaves and refrigerate until you are ready to serve (best served thoroughly chilled).