In mixology circles, they say a perfect cocktail balances four elements: strong, weak, sour, sweet. And as unlikely a combination this may seem, this salad delivers an equally perfect balance of sweet, salty, refreshing, and savoury – everything you want in a summer side dish. Pair this with a most-perfectly balanced negroni.
Serves 8
1 small red onion (or half a large one)
¼ cup red wine vinegar
1 x 1.5 kilogram seedless watermelon (or enough to yield about 10 cups of melon chunks)
250 grams feta
1 bunch fresh basil leaves, chopped
2 tablespoons fresh lemon (or lime) juice
1 teaspoon Maldon salt
1 teaspoon freshly ground black pepper
4 tablespoons extra virgin olive oil
- Peel and halve the red onion and then slice very, very thinly. As thin as your knife, confidence, and patience will allow. Place into a small bowl and cover with the red wine vinegar and set aside for an hour – longer if you can. This pickling step makes the onions ‘blush’ bringing out their pinkiness and softens their sharpness.
- Remove the rind from the watermelon and cut into 2” roughly-triangular chunks – but no need to get out a protractor – and place into a large, flat-ish platter.
- Drain the red onions (discard the vinegar) and add to the salad.
- Roughly crumble the feta on top of the watermelon and onion (keep some big chunks of feta), then add the basil.
- Add the fresh lemon juice, salt, pepper, and oil and, using your hands, gently toss to coat everything. Refrigerate briefly (15-30 mins) to let the flavours mingle or serve right away.
Recipe created by Gluggable.
