Nom, nom, nom. This is the best way to eat watermelon. I will go so far as saying it is even better than a chilled, flat slice eaten at an afternoon picnic with friends. Salt will often help you more fully taste other ingredients in a dish and that is what is happening here; the saltiness of the feta cheese makes the sweet juiciness of the watermelon explode in your mouth.
I whipped up a huge bowl of this for my husband before going to San Francisco last week. He was highly skeptical of the combination. I told him to trust my instincts and just eat it. Gosh, I sound so loving don’t I? 😉 Flash forward two bites later and he says, “whoa, you’re right, this tastes good and its healthy.” You’re welcome.
Just before serving, hit this salad with freshly cracked pepper. DO NOT use pre-cracked pepper, it tastes bland and upsetting. It would be better to not include it at all. Freshly cracking pepper releases the oils just before eating so the flavor stays more robust.
Watermelon, Feta and Cracked Pepper Salad
- 3/4 of a medium-large watermelon, about 5 cups
- 6 ounces feta cheese, diced into cubes
- Fresh cracked pepper, about 6 turns on a pepper mill
Cut your watermelon into quarters and start scooping out the flesh with a melon baller. Add to a large bowl. Cut the feta cheese into cubes and sprinkle over the watermelon, tossing gently as you go. Portion out into serving bowls and right before eating, hit the melon with cracked pepper.