“Summertime, and the living is easy…”
As kids growing up on the farm, we all loved watermelon! We’d sit on the front porch, happily slurping away, juices running down our arms but nobody cared, spitting the seeds into the flower bed thinking maybe they’ll grow…
We actually did try to grow them in one of the gardens, but they really do need an extraordinary amount of water & care, and as something that was really an experiment, it fell by the wayside of practicalities of farm life.
As an adult, this sweet & savoury preparation is one of my favourite things to do with watermelon. Refreshing and delicious, it’s not only an unusual menu starter, it’s a great conversation starter as well – a bonus to any summer get together, whether at the dining room table or in the backyard!
There’ll be comments and discussion and perhaps even some skepticism until the first bites are taken… at which point everyone will be telling you what a genius you are! It’s cool, it’s refreshing, it’s sweet, it’s salty, it’s finished with fresh basil and extra virgin olive oil – both which really bring all the flavours together.
You can use regular feta cheese, but giving it a quick marinade in herbs & oil adds even more oomph! If you’re lucky enough to find feta already marinated, do so. If not, it’s a quick few minutes to do it yourself, with of course any extra to be saved for another time. You really don’t want to use too much of the über salty cheese, as it will quickly overpower. If you’re unsure, use a light hand, and serve extra on the side.
More of an assembly than a recipe, this really is quick & easy to put together, and just
might should become part of your summertime repertoire~
- 2 - 3 slices of seedless watermelon, cut approx. 1” thick (you want 2 pieces/triangles per serving)
- 2 - 3 tablespoons approx. feta cheese (buy it marinated in oil & herbs if you can)
- Drizzle of extra virgin olive oil, sprinkle of dried thyme and/or oregano and a pinch of freshly cracked black pepper
- 2 - 3 teaspoons best quality extra virgin olive oil - to drizzle over top
- 2 - 3 leaves fresh basil
- Cut the watermelon into triangles, either trimming the rind or leaving - whatever is your preference. You could cut them into different sizes for visual interest.
- If necessary, marinate the feta in olive oil, oregano and black pepper.
- Roll up the basil leaves and cut into thin strips. Set aside.
- On a large serving plater, arrange the watermelon to however it suits your fancy. Crumble over the feta, using just enough to not overpower. (You could always serve more on the side.) Drizzle with some extra virgin olive oil and scatter over the basil.
- *Tip: don't cut the watermelon too thinly or it will disintegrate.