I love using sweet things in salty contexts. And I love this time of year, when the farmer’s market is at its absolute peak. Tomatoes, peaches, corn…
But I especially can’t resist the local organic watermelon. I usually come home with two, but there’s only so much watermelon you can eat in slices, dripping over the sink. And you definitely can’t bring watermelon in that form to work for lunch.
This super-simple salad, however, is presentable for both work lunches and entertaining. After much experimenting, I’ve settled on topping the watermelon with feta cheese, black pepper, super-thin slices of sweet white onion and a generous drizzle of olive oil.
Just as important is what not to add. I know some people add vinegar, but that has never worked for me. Mixing in tomatoes violates my rule against mixing foods with similar colors, sizes and textures but different tastes. (I instituted that rule after some idiot party host mixed Skittles and M&Ms in the same bowl!)
In the batch pictured above I was still thinking adding some herb or other might improve the salad. And so it might, but that herb is definitely not oregano. Suggestions? I have another half watermelon in the fridge!