A couple months ago we went to a friend’s house for a lazy Sunday morning brunch and I had the most wonderful watermelon salad. I’ve since seen quite a few variations on it but I think it’s best when kept simple. Let the sweetness of the watermelon be balanced by a bit of olive oil, mint, and cheese.
There are no surprises here. The first paragraph pretty much captures the recipe which is why I like this salad — it’s simple, yet interesting. I cubed fresh watermelon and arranged on a platter. You can chap and sprinkle the mint leaves haphazardly or place a small leaf on top of each watermelon cube. I must have been having a ‘neat & tidy’ day and felt the need to precisely place the leaves, very unlike me.
For the cheese, my friend used feta but I wanted to try a cow’s milk cheese, so I choose queso fresco. It is a crumbly, tangy farmer’s cheese. I like the fresh and light taste that it brings to the dish. Once again, you can sprinkle it on or precisely arrange the cheese. The final fleurish is a good drizzle of extra-virgin olive oil.
I thought my friend was a genius when I tried her salad since it’s not a common usage of watermelon here. I enjoyed the savory edge and look forward to trying watermelon paired with other savory items. Later this week I’ll be posting about a watermelon salsa which uses onions and jalapenos :-)
For more watermelon salad ideas, I’ve put together a list of 10 interesting recipes that I’d like to try.
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