When you think of watermelon, what comes to mind? For me, and likely for many others, I think of the quintessential picnic fruit. Of sitting on front porches with family in the summer, juice dripping off chins and down wrists, seeds being spit a little bit farther than the next person. It’s the perfect, refreshing slice of summer.
Lately, though, I am appreciating watermelon’s versatility. Juice and smoothie recipes like this one put the traditional watermelon wedge to shame. My beggin’ eyes would love to indulge in a frozen watermelon pop like this one. And the ever-revered drunken watermelon is nothing but a win-win situation.
But what’s mostly been on my mind is the watermelon salad appetizer I had at Gennaro restaurant a while back. I was skeptical when I saw just four perfect melon cubes sitting tall on a small plate, but the olive oil, balsamic vinegar, and feta cheese that dressed the fruit elevated it perfectly . If it’s possible for four ingredients to blow one’s mind, my mind was blown. Here is my little twist on that recipe–more of a meal than an appetizer. I know you and I will probably never get sick of juicy, dripping watermelon wedges, but if ever you start to, or if ever you just become slightly curious about watermelon’s versatility, I give you: Feta-Watermelon Salad.
Adapted from Food Network
Whisk 1 part white wine vinegar with 3 parts olive oil. Add salt and pepper to taste. Toss with baby arugula, red onion slices, watermelon cubes, crumbled feta, nicoise olives and fresh oregano.