Watermelonm Feta and Black Olive Salad
1 small red onion
2 to 4 limes, depending on juiciness
3 lbs. sweet, ripe watermelon
1 cup feta cheese
bunch of fresh flat-leaf parsley bunch of mint, chopped
3 to 4 tablespoons extra virgin olive oil
1/2 cup pitted black olives black pepper
How to cook watermelon, feta and black olive salad
Peel and halve the red onion and cut into very fine half-moons and put in a
small bowl to steep with the lime juice, to bring out the transparent pickness
in the onions and diminish their rasp. Two limes? worth should do it, but you
can find the fruits disappointingly dried up and barren when you cut them in
half, in which case add more.
Remove the rind and pits from the watermelon, and cut into approximately
triangular chunks, if that makes sense (maths are not my strong point).
Cut the feta into similar sized pieces and put them both into a large, wide
shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf,
rather than a garnish, and add to the bowl along with the chopped mint. Serves
8.
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