Savory Watermelon Salad
1/2 a watermelon seeded (as best you can) and cut into bite size chunks*
3/4 cup olives pitted and halved (I like salty green piccoline olives, but I think Kalamatas, would do very nicely here)
1/2 cup crumbled feta
1/4 cup fresh basil, chopped
1-2 tablespoons balsamic vinegar
2-3 tablespoons olive oil
salt and pepper to taste
In a large serving bowl combine the melon pieces, olives and feta. In another bowl mix the vinegar and oil vigorously with a fork. Toss the salad dressing over the salad ten minutes before serving. Just before eating add at least a dash of salt and plenty of pepper.
I recommend postponing the salt until the last possible second because I have found that if it is added any sooner the salt leaches the sweet, flavorful water out of the melon. You want the salt and the sweetness to be at their peak when you enjoy this salad.
* While there are many watermelon varieties, we prefer Sugar Baby because it has a delicious flavor and because it is smaller than a typical watermelon, therefore easier to cart from the farmer’s market. If you have the chance to try some heirloom types, I think you will find the flavor superior. Please, please do not buy seedless, for each seed that is missing so is a measure of flavor.