Watermelon and feta salad is a favorite of mine. To the uninitiated, it might seem weird to combine creamy, salty feta cheese with juicy, sweet melon, but the stark contrast of the flavors works phenomenally well together. The tang of the crumbled feta plus some bright lemon juice for good measure and a good glug-glug of fruity extra virgin olive oil turns this classic summer snack into a positively savory salad.
Even better, it's pretty fun to eat.
It all starts with a seedless watermelon. You really only need half of one for this recipe, but I usually buy them whole anyway, since they're such a tasty, healthy snack to have on hand. Look for a spherical melon with a dark green rind (and make sure it's seedless—seeds are no fun to deal with in this preparation).
This is a salad for four people, and each person gets his or her own "pizza," so slice the melon into four rounds (or more, obviously—this recipe is very easy to scale up or down).
Next, we turn our watermelon rounds into "pizzas." This happens magically, by slicing each round into six triangular slices and placing them on a plate. See? It's basically a pizza.
Then a light layer of thinly sliced red onions gets scattered over each slice. Feel free to go extra-light on the onions if you're not a fan.
Then do the same with that creamy, crumbled feta cheese. Remember to top every slice so each bite has a little of everything.
Next, add some mint leaves, for freshness.
And finally a squeeze of fresh lemon juice, a drizzle of good extra-virgin olive oil, some black pepper and a tiny touch of salt.
It's pizza time.
OK, fine, it's watermelon feta salad pizza time. It's still pretty damn good.
1/2 medium seedless watermelon (7-8 inches in diameter, end removed) sliced into four 1 1/2-inch-thick rounds
1/6 medium red onion, thinly sliced
4 ounces creamy Greek, French, or Bulgarian feta cheese, crumbled
1 handful fresh mint leaves
juice of 1/2 lemon
4 tablespoons extra-virgin olive oil
freshly ground black pepper
Cut each watermelon round into six triangular slices, as if cutting a pizza.
Arrange the slices in a circle on four dinner plates, so it looks like you have four pink pizzas.
Top each round with the red onions, making sure to get some on each slice.
Scatter the feta over each pizza, making sure it is distributed evenly to each slice.
Do the same with the mint, scattering it over the slices, making sure there is at least one leaf on each slice.
Drizzle the "pizzas" with the lemon juice and the olive oil.
Top with cracked black pepper and the tiniest sprinkle of salt (the feta is quite salty, so it doesn't need much.)
BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the blog's editor-in-chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough:100 Delicious, Unexpected Recipes.