I’m curious if you salt your watermelon. I had never tried it until I moved to Atlanta years back. It makes perfect sense, the salt brings the sweetness to the forefront and instead of being a flat kind of sweet, it pops.
We grew watermelons for the first time last year. The vines spread and spread, escaping their boundaries, encroaching upon our driveway. It was all very exciting.
In a matter of days little hairy peanut-sized melons grew exponentially, almost unbelievably so, and my husband and I would give each other daily watermelon updates. “They definitely look bigger today, definitely! Did you see that other one? It’s like, ‘feed me, Seymour’ out there!”. The melon weighed more (about 30 lbs.) than our toddler, and all of us – the dog included, took turns getting photo-ops with it.
We made various cocktails, juices, agua frescas, salads, and of course ate them plain too (with and without salt). My counters, floor and refrigerator were sticky for weeks.
I like this watermelon feta salad so much because it seems so balanced. While I chop up the watermelon, the normal uber-sharpness of red onion gets macerated and mellowed in lime juice for a few minutes, but it still offers pepperiness. Feta brings the salty tang, and a chiffonade
of basil, ensures I get some in each bite. And an extra pinch of salt, just ’cause.
Watermelon Feta Salad (serves two)
juice of one lime
1/4 to 1/2 of a red onion, sliced thinly
3 cups of cubed watermelon, about one-inch sized
1/4 cup of feta cheese, crumbled
8-10 basil leaves, chiffonaded
pinch kosher or sea salt, optional
Combine red onion with juice of one lime and let sit in a medium bowl while cutting watermelon and basil. Toss in bowl gently with feta. Serve immediately.