Watermelon Salad With Purple Basil And Feta
A refreshing and vibrant dish, this Watermelon, Feta, and Olive Salad is a feast for the eyes as well as the taste buds. Juicy watermelon cubes mingle with briny olives, creamy feta, and fragrant basil, all brought together with a zesty dressing of olive oil and lemon juice. Perfect for summer gatherings or as a light and flavorful side dish, this salad is sure to delight your senses.
— Constant Cookbook
Ingredients
- 1-inch-thick slice seedless watermelon, cut from center (1 to 1 1/2 lb.)
- 1 cup pitted Niçoise or Kalamata olives
- 5 oz. feta cheese, cut into 1/2-inch cubes
- 1/2 cup lightly packed small fresh purple basil leaves
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- Sea salt and freshly ground pepper, to taste
Instructions
- Place the watermelon slice on a cutting board and cut around the outside to remove the green skin and white flesh. Cut the red flesh lengthwise and then crosswise, forming 1-inch cubes. Carefully slide the watermelon onto a platter, taking care to keep the shape of the slice intact.
- Sprinkle with the olives, feta cubes and basil leaves, then drizzle with the olive oil and lemon juice. Season with salt and pepper and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
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