Watermelon,
Feta and Black Olive Salad
|
bunch fresh mint, chopped |
Peel and
halve the red onion and cut into very fine half-moons and put in a small bowl
to steep with the lime juice, to bring out the transparent pinkness in the
onions and diminish their rasp. Two limes' worth should do it, but you can find
the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
Remove the rind and seeds from the watermelon, and cut into approximately 1 and
three-quarter inch triangular chunks, if that makes sense (math is not my
strong point). Cut the feta into similar sized pieces and put them both into a
large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a
salad leaf, rather than a garnish, and add to the bowl along with the chopped
mint.
Tip the now glowingly puce onions, along with their pink juices over the salad
in the bowl, add the oil and olives, then using your
hands toss the salad very gently so that the feta and melon don't lose their
shape. Add a good grinding of black pepper and taste to see whether the
dressing needs more lime. Hava Negila!
The taste of Tel Aviv Sunshine!
Serves 8