Many people favor salt sprinkled on their watermelon. Feta is one of the saltier cheeses, so watermelon and feta is a logical and fabulous combination. Watermelon salads with feta cheese are ubiquitous in recipes and blog posts. I’m not one to jump on bandwagons but I’m not going to deprive myself of enjoying somethingI just because it is popular.
I put together a watermelon salad for a light lunch. My tendency, as some of you know, is to load a dish down with any and every ingredient which strikes me as compatible. Today I kept it simple. I resisted the inclination to include red onion, sweet and/or hot peppers, arugula, walnuts, etc., all of which would have been great. There is a large bag of cherries and a cucumber in the fridge waiting to be eaten, but I excluded those from consideration as well. Instead, my salad featured two herbs from the garden (French tarragon and parsley), feta cheese, Kalamata olives and, of course, watermelon. We happen to love these herbs so I used generous amounts, just plucking the leaves rather than chopping them into tiny bits.
This choice of herbs probably wouldn’t suit everyone’s tastes but we enjoyed it.