This summer watermelons seem to be the bunnies of the vegetable world. (They are the state vegetable in Oklahoma, we’re still struggling with this discovery.)
Everywhere we go watermelons of all shapes and sizes are spilling out of crates, trucks, farmstands. Suckers that we are for a bargain, we recently came home with an old-fashioned- jumbo-sized-black-seeded (yes, they still make them) crispy-juicy-red watermelon. It cost all of four bucks.
Then we had to eat it. We ate big seed spitting slices; we drank glasses of watermelon juice; we made watermelon pickles .
Here’s one of our favorite savory dishes made with watermelon. It is scary simple and really good.
Watermelon and Feta Salad
-Cube fresh watermelon into 1-2” chunks.
-Crumble a high quality feta cheese (sheep and goat milk) on top.
-Drizzle with a touch of extra-virgin olive oil.
-Top with torn pieces of fresh spearmint (love spearmint, uh, not so much peppermint).
-Sprinkle with salt and serve.