Watermelon Salad


The first time I read this recipe, I thought it was a joke.  Seriously…….watermelon with olives, onion and feta?  You too will be amazed when you muster up the courage to try this one yourself.  If you’re a little scared, you can do like me and make it for the first time for friends at a dinner party.  At least there’s be safety in numbers, right?

Well, it’s a good thing I did.  My friend, who doesn’t even like watermelon loved it and asked for the recipe when she left. She told me she’s made it several time for friends since.  I’m so glad to be able to pass on the torch of odd, but wonderful recipes to others.

There’s still a couple of watermelons out there in the grocery store, although the pumpkins are taking their place rather quickly.  Here’s your chance to buy the last watermelon of the season and try this one out.  You won’t regret it.

And, if you really don’t like it, maybe you can carve the watermelon for Halloween instead of a pumpkin……….haha!  If you do this, please send me a picture.


Watermelon Salad with Feta

from Melissa Clark

1/4 cup extra-virgin olive oil

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon harissa or other hot sauce (I used Tabasco)

Salt and freshly ground pepper

1 1/2 pounds seedless watermelon, rind removed, fruit sliced 1/4 inch thick

1/2 small red onion, thinly sliced

1/4 cup coarsely chopped flat-leaf parsley

1/4 cup pitted Moroccan or other oil-cured black olives, coarsely chopped

2 ounces feta cheese, crumbled (about 1/2 cup)

In a small bowl, whisk the olive oil with the lemon juice and harissa and season with salt and pepper. Arrange the watermelon slices on a platter and sprinkle with the onion, parsley, olives and feta. Drizzle the dressing on top and serve.