We Southerners like to think of watermelon as our own special thing, I admit it. But the fact is that from ancient Egypt, to medieval China, to pretty much all over the world today, everybody likes watermelon. Whether it seeded, seedless, or one of those square ones from Japan, it’s the perfect summer treat because it’s so sweet and all the water it holds makes it very refreshing. Watermelon’s also a great complement in savory dishes as those of us who prefer our watermelon slices with salt can attest.
This watermelon salad is a great savory dish with watermelon. In fact, watermelon, olives, and feta go together so well, it’s surprising that watermelon’s not from Greece.
To keep the salad from being to salty (it’s possible), we recommend using a mild goat milk Greek feta.
Savory Watermelon Salad with Feta, Olives, and Basil
6 cups watermelon, cut into 3/4” cubes (roughly half a small watermelon)
1 1/2 cups goat’s milk Greek feta, rough chopped
1 cup Kalamata olives, pitted and halved
1/4 cup basil leaves, cut chiffonade (tiny thin ribbons)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Prepare the ingredients for the salad. To mix the vinaigrette, whisk the balsamic into the olive oil until emulsified. 20 – 30 minutes before serving, toss the ingredients together and lightly dress the salad. Serve garnished with basil leaves.