Watermelon, feta, and mint is a classic summer salad combination; normally, chunks of melon are tossed with the cheese and herb. For this version, you have large slabs of the watermelon, topped with the feta and mint, and you eat it all with a fork and knife. It feels more substantial, somehow, and makes for a playful, fresh presentation. This water- and electrolyte-packed dish is also a great way to stay hydrated on hot summer days.
- Watermelon steaks, chilled
- feta, crumbled or diced
- mint leaves, chopped or torn
- fresh lime juice
- freshly-ground black pepper
To cut your watermelon into "steaks" slice off the top and bottom of your melon. Place the watermelon on one of these now-flat ends, so it won't wobble. Then, using a sharp knife, remove the rind, cutting down and around the pink flesh. Make sure all the white is removed.
Slice across the melon, making thick rounds. (Here's a helpful video.) I cut away the round edges, creating large squares of the heart of the watermelon—the reddest, sweetest part. Mmm.
Place one or two steaks on a plate, top with diced feta and a sprinkle of mint. Squeeze some lime juice over everything and crack a generous amount of fresh black pepper over the top.
Simple, yes. But visually striking, too. And perfectly refreshing on a hot summer's day.