Every country around the Mediterranean has its own version of a national salad, usually created with tomatoes, cucumber, and onions with a smattering of fresh herbs. My version brings in the sweet surprise of watermelon—on its own a great pairing with the feta. Speaking of feta, always buy blocks or rounds of feta, not crumbles, which often get dried out in the package. This combination makes a satisfying lunch or dinner, especially on hot days when you want to enjoy a light meal with no cooking needed. It takes only a few minutes to prep, but if you have the time, let it sit on the counter for about 30 minutes before digging in so that the flavors can meld.
- 2 large cucumbers
- 1 pound tomatoes, any variety
- 1 pound watermelon chunks
- 1 medium red onion
- 1/2 cup fresh parsley, minced
- 1/4 cup fresh mint, minced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice, plus more to taste
- Freshly ground black pepper and sea salt to taste
- 6-ounce slice feta cheese
Cut the cucumbers (leave the skins on), tomatoes, watermelon, and red onion into an even dice and place in a large glass bowl. Add the herbs, olive oil, and lemon juice, and toss gently. Taste and, if needed, add salt, pepper, and extra lemon juice to your liking.
Just before serving, crumble the feta over the top.
Yields 4 servings