Yeah, I know watermelon is “summer”.
and summer is fading fast,
But we are headed over to the Peck’s today to lounge by the pool (the temps are still in the hundreds in Dallas) and this seems like the perfect refresher for the holiday weekend.
Start with a medium-sized, seedless, well-chilled watermelon.
Leave it in the fridge overnight, if you can.
Make sure it has a flat side to rest on, no rolling. Because we’re gunna use the melon as the serving bowl. (Mind-Blowing, Am I right?)
Start by cutting the top third of the melon off….like so……
Use a serrated knife to cut around the inside edge of the watermelon rind……
And a slotted metal spoon to remove the fruit.
Keep scraping the inside of the rind until all the melon is removed….and you’re left with a perfect “bowl”.
Chop the melon pieces kinda large……..so it’s easy to eat with your fingers.
Think of it more as a fingers salad……..than a fork salad
Drizzle on about 1/4 cup of olive oil……
Add several good grinds of black pepper……
One whole package of crumbled feta cheese……
And 1 bunch of finely chopped mint…..About half an ounce.
I know, it sounds like an odd combo, but trust me…..it’s delish.
Gently fold everything into your chopped watermelon….Careful not to break the pieces.
….and transfer everything back to the hollowed-out watermelon shell.
Keep it cold until everyone’s ready to eat.
Then blow them all away with the presentation.
Guaranteed to steal the thunder away from any other watermelon salad at the BBQ.
You’re welcome. (as always)