I like the middle portion of the watermelon best because that's where all the sweetness is concentrated. The paler, less sweet parts are perfect for a salad like this. They are still sweet but just enough so that when they absorb the lemony dressing they have just the right taste to complement the marinated feta cheese, olives and capers. This is just the perfect salad for a summer barbecue.
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Ingredients for the marinated feta cheese:
170 gms. of feta cheese cubed
1 tbsps. chopped garlic
1 tsp. chopped fresh herbs (such as, rosemary, thyme, oregano)
1 tsp. chilli flakes (optional)
sunflower or vegetable oil
Put the cubed feta cheese in a clean jar. Put the garlic, herbs and chilli flakes (if using) on top. Top up with enough oil to cover. Refrigerate. Let it sit for at least one day before eating. This will last for two weeks in the fridge. Any leftover oil is good for salad dressings and marinades.
Ingredients for the salad:
800 gms. of cubed watermelon
1/2 red onion cut into rings
2 tbsps. capers
15-20 black olives
generous half cup of marinated feta
1 tsp. chopped parsley
Layer all the ingredients on a plate. Drizzle the dressing on top. Serve at once.
Ingredients for the dressing:
juice of 1/2 lemon
1 tbsp. extra virgin olive oil
1 tbsp. oil from the feta cheese
1/2 tsp. salt
1 tbsp. honey
Whisk together and drizzle over the salad.