Watermelon Feta Salad

Miss me? I just returned from a sunny vacation with the fam at our cottage in Northern Michigan. It was the perfect combination of sun, swimming, and relaxation. One of those vacations where nothing extraordinary is ever done, and yet I know I will remember that relished time with my little ones for years to come.

Part of my mission this year was to slow down and cook simply. I always make overly ambitious menu plans that leave me in the kitchen instead of spending time with my kids. The end of the day, they are happiest with simple food. My daughter would eat nothing but hot dogs, frozen peas and corn, and freezies if I let her (I don’t!). Usually my efforts are wasted, I am frustrated, and no one is really happy. This year I focused on healthy(ish) meals that came together in under an hour, meaning I could swim and enjoy the sun in the heat of the day. We utilized the barbeque to keep the heat out of the house, and everyone was happy.

This recipe is one of my favourite summer salads. It is fresh, quick, and feels cool on hot summer days. It also solves the dilemma of the giant watermelons at the grocery store, which taste good but means you need to eat watermelon for weeks. I serve watermelon for dessert for a few days and put all the leftovers in a salad before they get soft.

Watermelon Feta Salad

Plenty, Yotam Ottolenghni

Serves 4

10 oz. Feta, crumbled or cut into small cubes
4 1/2 cups of watermelon, cut into large chunks (approx. 1/2 a large watermelon)
3/4 cup of basil or mint leaves, chopped
1/4 small red onion, thinly sliced
olive oil

Cut the feta and watermelon and combine in a bowl or serving platter with the herbs and onion. Drizzle with olive oil and serve immediately.