As soon as the first watermelons are on the market, the big knock starts for me. I run from melon to melon and hold my ear to it and start my extensive examination. What does the perfect melon sound like? It sounds a bit hollow, but still not too hollow – do you understand what I mean?! The sound must be balanced, harmonious and somehow juicy. Anyway, I always need the most perfect watermelons for my melon salad with feta and olives.
Apart from Taboulé and Fattoush, there is actually hardly a better salad for me in summer. The sweet freshness of watermelon combined with hearty feta, aromatic olives and parsley is simply a dream. I treat myself to a cool homemade lemonade and the summery cooling down program starts: Lift your legs and enjoy!
When it comes to olives, I am actually always an absolute advocate of olives with stone. They have more aroma, but have to be nibbled off. In order not to diminish the fun of melon salad and not to have to bite on a stone again and again, I prefer to use the already pitted olives. I know I could seed them by hand, but… nooooo. The salad also thrives on being prepared so quickly. By the way: If, like me, you’re also totally into cilantro, then swap the parsley for it. It tastes a whole number different.
The big knocking continues after the meal by the way: on my full stomach 😀
Recipe for Melon salad with feta and olives
- 1 Kg Watermelon
- 200 g Feta
- 3 handful of Flat parsley
- 150 g olives
- 2 tbsp Olive oil
- Cut open the melon and cut the flesh into bite-sized cubes.
- Coarsely chop the parsley.
- Crumble feta over the melon.
- Add olives and parsley.
- Mix the salad with olive oil and serve.