A delish, quickie from Nigella Lawson. You can put this refreshing little salad together in about 5 minutes. It makes a perfect light lunch, or a terrific first dinner course on a balmy summer night. The combination of juicy watermelon, salty feta, briny black olives, fresh mint, and parsley is a winner. Plus, it is a gorgeous presentation.
Watermelon, Feta, Black Olive Salad (Nigella Lawson)
Serves 8*
Ingredients:
1 small red onion
4 limes
3-1/4 pounds watermelon (sweet and ripe)
8 oz feta cheese
1 bunch fresh Italian parsley
1 bunch fresh mint (chopped)
1/4 C extra virgin olive oil
2/3 C pitted black olives (I used Kalamata)
Black pepper
Directions:
- 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 pinkness 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 1-1/2” triangular chunks (Nigella says math is not her strong suit so she hopes this makes sense). 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.
- Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands, toss the salad very gently so that the feta and melon don’t lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.
*Note: Nigella’s recipe is written for 8 servings. I very easily adapted it downward, but used her original measurements in this printing.
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