Psst. (Scroll to bottom for the IKEA giveaway details.) The combination of salty feta and of sweet watermelon might seem strange at first , but it is very common in the Mediterranean. Watermelon, apparently originated in the Nile valley and with its greater than 90% water content, it is perfect for any sweltering summer heat. Given the area’s proclivity for salty semi-firm yet crumbly cheese, this experimental combination seems inevitable. Once tried, the desire to repeat the experiment is nothing short than addictive. The juxtaposition of textures – the creamy saltiness of the feta, the crisp sweet chill of the watermelon – play off one another nicely.
5 iceberg lettuce leaves
1 cup cubed watermelon
1/4 cup feta cheese
1 tea-spoon fresh ground pepper
Assemble salad: Rinse and spin the lettuce and rip into bite-sized pieces. Cut the watermelon into 1-inch cubes. Crumble feta over the salad.
Make dressing: Add fresh ground pepper and toss lightly.
Chill salad: Until ready to serve. Dress ~ 15-20 minutes before serving (if you dress too early, the watermelon will weep).