Watermelon and feta might seem like a strange couple, but you know what they say…opposites attract! The light, sweet, juicy melon makes a strangely delicious contrast to the rich, salty, pungent feta. Olives, basil, and a little balsamic complete the combination.
By Tami Ganeles Weiser
- 2 cups watermelon cubes (1½-inch cubes from about ¼ medium to large seedless melon)
- 5½ ounces feta cheese, cut into 1-inch cubes (about ½ cup)
- ½ cup pitted Kalamata olives
- 2 tablespoons chiffonade of basil leaves
- 2 teaspoons balsamic vinegar
- Arrange the watermelon, feta, and olives decoratively in a serving dish. Sprinkle with the basil leaves, and drizzle the balsamic evenly over the top. Serve immediately.
A chiffonade is a culinary knife cut in which herbs or leafy green vegetables are chopped into long, thin strips. This is accomplished by neatly stacking the leaves, rolling them lengthwise (like a cigar), and slicing them perpendicular to the roll using a sharp knife. The cut edges darken quickly, so use the chiffonade as soon as possible.
I am Tami Weiser—food writer, food anthropologist, and culinary professional. Join me in finding a genuine expression of your heritage through food, incorporating who you were, who you are and who you want to be. At theweiserkitchen.com I offer original, globally-inspired, seasonal, kosher-style recipes, culture and history made relevant and a dollop of kitchen wisdom to take you and your cooking from good to great.