the journal
recipe
watermelon & almond feta salad
There is no technique here. The whole thing rests on the watermelon being properly cold and the feta being crumbled by hand rather than cut, torn edges catch the oil and hold the mint.
what you need
- 400 g cold watermelon, cut into rough 3 cm cubes
- 100 g natural feta, crumbled by hand
- a small handful of mint leaves, torn
- 1 tbsp good olive oil
- a squeeze of lime
- cracked black pepper
how
- Chill the watermelon properly first, an hour in the fridge at least. A room-temperature watermelon makes a sad salad and no amount of seasoning fixes it.
- Spread the cubes on a wide plate in one layer rather than piling them into a bowl. You want every piece to meet some feta.
- Crumble the feta over the top with your fingers, letting the pieces fall unevenly.
- Tear the mint over, drizzle the olive oil, squeeze the lime, and finish with a proper amount of cracked pepper.
- Serve immediately. It will not wait, the salt draws water out of the melon and within twenty minutes you have a puddle.
