| Recipe: |
... yes, that's what I said! It's a strange, yet strangely compelling dish. We just couldn't stop eating it!
watermelon
feta
black olives (kalamatas are my favorite)
pinenuts, toasted if they weren't when you bought them
(possibly a little balsamic vinegar)
Mostly fill a large-ish serving bowl with bite-sized chunks of watermelon. Cut about 1/4 lb. feta into small (3/8") dice. Remove pits from 15-20 olives and halve them. Add feta, olives, and a handful of pinenuts to watermelon and toss. Drizzling on a little balsamic vinegar is nice (taste the salad without it first)... but it muddies the beautiful red of the watermelon. You decide if it's worth it. Chill for a short while (30 minutes?) before serving. This is definitely better the first day.
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