The farmers' market always has interesting fruits that you don't really see elsewhere, but you can also count on them for the regular ol' seasonal favorites. I was counting on the farmers' market last week and they came through for me as usual! I was on the hunt for a personal sized watermelon and luckily the last tent we visited had two left. I snatched one up and was excited I got there before they were all gone.
I have been seeing watermelon more frequently on menus at restaurants. Watermelon tends to be a very casual fruit to enjoy in the summer time. It's easy to cut into slices and eat as is while you're at the pool or a picnic. I think restaurants have been inspired by this all time favorite summer fruit and want to dress it up a little for their more sophisticated menus. Can't blame them. Watermelon and feta is a classic combination and I have had several iterations of this at restaurants in the area this summer. Most recently was at Acacia in Frederick, Maryland. They did a nice little amuse-bouche - a cube of vacuum sealed watermelon with jalapeño feta mousse on top. Very fancy. The one I am emulating in the recipe I'm going to share with you today I found at Sequoia on the waterfront in Georgetown, D.C. They served watermelon triangle slices with grilled feta cheese, slices of red onion, and a mint olive oil dressing. It was ah.may.zing. And that is what encouraged me to remake it at home.
I figured a personal sized watermelon would be perfect for me because I was making the salad for just me and my boyfriend. If you're making a larger salad or you can't find the personal size, go ahead and buy a regular sized watermelon. You can always slice up the leftovers to have as a snack later. I was able to find the red onion and fresh mint at the market as well. Farmers' markets have the *best* fresh herbs, so buy them there when you can. Here is my farmers' market bounty for this recipe:
I wanted to give you some modification ideas for this salad so you have some different ways to enjoy it. If you don't want to bother with the grilled feta, you can use feta crumbles. Another idea would be to dice up some stale white or sourdough bread, drizzle it with EVOO, salt, and pepper, spread the cubes out on a baking sheet, and toast them in the oven to create croutons. Toss the croutons in with the rest of the salad and voila! An extra bit of crunch for you to bite into. Last, if you are going to do the grilled feta, might as well not let that heated-up grill go to waste on cooking the cheese for less than a minute. Toss some shrimp in EVOO, salt, and pepper and throw them on the grill. You can add them to your salad or just eat them on the side.
OK, that's all I've got for ya. Let's get cookin'!
Watermelon Feta Salad
Servings: 4
Prep. time: 30 minutes
Cooking time: 1 minute
Ingredients:
1/4 cup extra virgin olive oil + 1 tablespoon for dressing the feta
1 handful fresh mint leaves, washed
1 personal size watermelon
1/4 small red onion, minced
1 package feta cheese block in water
3/4 teaspoon sea salt
3/4 teaspoon fresh cracked black pepper
To begin, make the infused oil 15 minutes before you start making the rest of the salad so that the oils from the mint have time to flavor the EVOO.
First, place your rinsed mint leaves at the bottom of a sturdy glass. Use a muddler (or the end of a another utensil) to smash the leaves, which will release their oils.
Set aside for ten minutes before you start making the rest of the salad.
When you're ready to begin making the salad, preheat your grill or grill pan to high heat.
Begin by trimming the watermelon. First, slice off both ends. Then stand the melon on end and use your knife to begin cutting into the melon, from top to bottom, removing the skin in ribbons. This is what you will have when you're done:
Once there is no skin left, turn the melon on its side and cut into half-inch thick slices, like so:
Then cut the slices length-wise one way, then across the other way, leaving you with chunks or cubes. Place the cubes in your serving bowl.
Pick out any seeds.
Toss the finely diced red onion in with the watermelon.
Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Remove the feta block from its package and place it on a dish. Sprinkle each side with the remaining 1/4 teaspoon salt & 1/4 teaspoon pepper. Drizzle with 1 tablespoon olive oil and brush it over both sides of the cheese.
Place the cheese block on the super hot grill. Leave it there for 20 seconds and then flip it over. Leave on the second side for 20 seconds as well, and then remove it from the grill.
Place the cheese on your cutting board and dice it into cubes. Toss that in with the watermelon and onion.
Now your oil should be well infused with the mint. Set up a small colander so that the bottom of it (where stuff drains) is over the mouth of a small pitcher, like this:
Then pour your mint infused oil into the colander and allow it to drain through into the pitcher. When you're done you will have only oil in the pitcher and no mint leaves, and it will be ready to dress your salad.
Drizzle the salad with the mint oil and toss lightly to dress. Serve chilled. Salute!
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