A recent dinner at our friends’ house was excellent. Everyone liked my blackberry pie (recipe to follow in a later post), and in addition to flavorful grilled steak, there was a fabulous eggplant parmesan and some amazingly delicious salads. In fact, one of those salads had just two ingredients:
Watermelon and Feta Salad
This one isn’t complicated. In fact, that’s it. Really, just chunks of cold sweet crisp watermelon with feta cheese crumbled over it.
If you have such things available, you could mix it up a bit by throwing in some chunks of crunchy chilled jícama and maybe some freshly chopped cilantro, basil, or mint, depending on your preference. I’ve only seen jícama in a German store once in the last nine years – it was actually fairly recently and it was 7 euro (yep, about $10) for a root about the size of a softball, so I passed on it. But I’m starting to wander, so let’s get back to the salad! Jazz it up if you like, add a vinaigrette if it sounds good (maybe a pear balsamic crema or something like that), but be assured, the simple two-ingredient version is sublime.
Mmmmm, they sent us home with leftovers! I snapped a shot before devouring everything on the plate (also pictured: Deana’s eggplant parmesan and Nina’s insalata capresa).
Do try this salad while there is still good watermelon!