Summer hit Germany last week with full force. Up to 39°C (102°F) left us rolling around restless in our beds at night and wishing to jump into cool water by daytime. The thought of food, especially hot food, was slightly revolting – at least to most of us. Even though some might consider turning the oven on to bake themselves some ribs on the hottest of afternoons a great idea. Luckily J could be convinced to order a pizza instead, while I prepared a new summer salad favorite of mine.
This Greek Watermelon Feta Salad combines a few of my favorite Mediterranean flavors. Watermelon with lime juice is a summer staple in my kitchen. I have it for breakfast all the time, but I never considered to throw feta cheese into the mix. When I first heard about this Greek dish, it hit me with a weird fascination. It does not hurt, that I have a soft spot for the combination of sweet and salty, I guess. Adding the freshness of mint leaves and lime juice, as well as some high quality olive oil, elevates this simple dish to a great appetizer for your summer party or BBQ.
- 2 cups watermelon, cubed
- 1/2 cup feta, cubed
- fresh mint leaves
- 1/2 lime
- 1 tsp olive oil
- Cut watermelon and feta into cubes. Wash mint leaves and chop them into fine slices.
- Place all of the ingredients in a bowl. Drizzle olive oil and lime juice on top. Toss everything until coated with lime and oil.
- This salad tastes even better, if left to sit in the fridge for a few hours, so that the flavors can soak through.