Watermelon Salad with Feta, Castelvetrano Olives and Pickled Onions
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Watermelon Salad with Feta, Castelvetrano Olives and Pickled Onions
My 3.0 version. It's salty refreshing & perfect for summer.
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A very similar recipe to this, Watermelon Salad v1.0, was originally published over on the site at www.mosthungry.com. I did a v2.0 shortly after with chipotle powder, radish, cilantro and queso fresco. Very good I would like to say. But here I’m giving you my more recent version, v3.0, my current fave (third time’s the charm). It’s one I tend to make pretty frequently since there is always a watermelon in the house once the warm weather hits. That’s what happens when you marry a guy who sells watermelon…
The Sun’s out, Summer is here and watermelon season, at least in our household, is in full effect. I generally don’t need any excuse to eat watermelon, it’s one of my favorites, and if left to my own devices I can easily consume an entire one by myself in a day. But, making a salad like this makes it feel like a real meal, slightly more adult, and not to mention it’s totally delicious. Cold, sweet watermelon, salty feta and briny olives. Totally my thing.
I typically make massive platters of this all season long. I highly recommend trying this out if you haven’t already, I promise you’ll like it. Now onto the recipe…
Ingredients
Serves 2-4
Use these measurements as a rough guide, adjust depending on what you like:
1/2 - 1/4 of a seedless watermelon (really as much as you want to eat)
8 oz feta cheese
1/2 C Castelvetrano olives - pitted and torn
1/2 red onion - thinly sliced
1/4 C apple cider vinegar
Handful of Greek basil, Thai or Genovese basil
Olive oil
Fresh ground pepper
Instructions
Cover your sliced onions in vinegar and let them sit about 10-15 minutes to quick pickle in that vinegar.
Cut up the watermelon and pit those olives.
To plate, I like to arrange the watermelon in a fairy even layer on a large platter. Scatter with crumbled feta, torn olives, basil and your onions (drain off any excess vinegar).
Finish the salad with a drizzle of good olive oil and some fresh ground pepper.
Download the PDF Recipe here:
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