Watermelon Salad

Watermelon salad is a fresh and delicious dish, ideal for hot days. Here is a variant with an Italian twist.

Ingredients

• 500 g of watermelon (seedless)
• 150 g of feta
• 1 small red onion
• Pitted black olives (to taste)
• Fresh mint (to taste)
• Extra virgin olive oil
• Balsamic vinegar (optional)
• Salt and black pepper
• Fresh basil for decoration (optional)

Preparation

1. Start by cutting the watermelon into cubes, removing the skin and seeds if necessary.
2. Peel the red onion and slice it thinly. If you prefer a milder flavor, you can soak the slices in water and vinegar for 10 minutes, then drain.
3. Cut the feta into cubes similar in size to the watermelon.
4. If you are using black olives, slice them into rounds.
5. In a large bowl, combine the watermelon, feta, red onion, and black olives.
6. Tear the mint leaves with your hands and add them to the salad. Tearing them will help release the essential oils contained in the leaves, adding more aroma to the dish.
7. Dress with a drizzle of extra virgin olive oil and, if desired, a few drops of balsamic vinegar for a touch of acidity.
8. Season with salt and pepper to your personal taste.
9. Gently mix to avoid breaking the cubes of watermelon and feta.
10. If you wish, you can garnish with fresh basil for an additional touch of color and freshness.

Serve this cold salad as an appetizer or as a light main dish. It’s also perfect for a picnic or a packed lunch.

Curiosity

This salad is an example of how Italian cuisine often exploits the contrast of flavors, in this case, the sweetness of the fruit marries perfectly with the salty taste of feta. If you don’t have feta, you can also use goat cheese or another soft and slightly salty cheese.