Watermelon and Feta Cheese Salad with Raspberries and Mint
I am ignoring the not-spring-enough weather outside and pretending it’s nice and warm. It’s not too bad, at least it’s sunny outside. So I am making a cool-looking salad today. On my last trip to the market watermelons were looking pretty good, probably grown in a green house somewhere but yet sweet enough to enjoy them until the real sun-ripened crops arrive later in the season. I have always combined watermelon with feta, have you ever tried it? It must be a mediterranean thing, considering the feta and all. I know that some people like to sprinkle salt on their watermelon. I don’t, but I love the salty contrast of the feta with the sweetness of the watermelon. This salad is fun and refreshing and a little different, combine sweet and savoury elements with mint pulling it all together. A squeeze of lemon wedge over is all the dressing I use. The juice from the watermelon brings it all together. You can try a sprinkling of sugar or honey if necessary.
1 small, ripe watermelon
1 basket raspberries
1 cup Greek feta cheese, crumbled
1/2 small red onion, sliced
A handful fresh mint leaves, cut in thin ribbons
a wedge of lemon
1 teaspoon sugar if necessary
Cut watermelon into chunks and place in a bowl.
Add remaining ingredients, squeezing the lemon wedge over the salad.
Pile into individual serving dishes and serve slightly chilled. Serving it too cold prevents the sweetness of the watermelon from coming through.