Servings: 6first-course servings, or 2 main-dish servings for hungry people.
1medium melon (or 1 small watermelon), a bit smaller than your head
1/4small red onion, sliced very thinly
8-12large mint leaves, slivered, plus some small ones for garnish
juice of 1 large or 2 small limes, to taste
1tablespoonsuper-good olive oil
flaky salt (such as Malden) and black pepper
3/4cupfeta cheese, preferably French sheep's milk, in large crumbles
Cut the melon in half from the stem end and scoop out and discard the seeds. Slice each half lengthwise into eighths. Use a paring knife to slice the flesh from the skin, and cut the slices into bite-sized chunks. In a large bowl, combine the melon, onion, and mint, tossing gently to combine. Drizzle over the olive oil,lime juice, flaky salt and pepper, toss to combine, and taste for balance and seasoning. Scatter the feta over the top, and serve immediately, garnished with small mint leaves.
This salad makes a light lunch or unique starter for a late-summer meal.Measurements are loose – add the components according to your taste.Use any melon you like here, including watermelon (ours was a green-fleshed sort of cantaloupe), but be sure to choose one that is fragrant and feels heavy for its size.With few ingredients in this salad, make sure that each is of top-notch quality: fresh, sweet onion, super-good olive oil, flaky salt such as Malden, and a moist feta that comes in large chunks. French sheep's milk feta is milder than other varieties and recommended as it won't overwhelm the dish.With the exception of watermelon, refrigeration does not flatter melons' texture, so plan to serve this soon after making it.Nutritional values are based on one of six servings.