#270 watermelon and feta

from plenty

when plenty was published in 2010, i imagine this salad might have been something exotic. fast forward 14 years, and watermelon feta salad is so ubiquitous that it is often served in the hospital cafeteria. that said, there is a reason for its popularity, sweet, crunchy watermelon cuts through feta’s intense saltiness. basil is used here, but mint is another obvious pairing. i appreciated the ease of this recipe, but next time i am excited to tried the fine dining version from the nopi cookbook.