Watermelon and feta salads are a personal favorite, and I enjoy making a less-formal version of this and including some additional savory elements. The sweet/salty combo is outstanding. This is a “composed” version that just requires a round biscuit or cookie cutter to make the stacks. I added a little heat with one of my favorite ingredients, Aleppo pepper. You can skip that if you like, but it adds a lot of depth.
You can use slab feta for this, but I use Valbreso, which is so creamy it holds its shape outside of the mold. It’s also just an exceptionally good feta, and it isn’t quite as salty as a lot of other brands. I used a seedless watermelon and cut the slices about an inch thick. You could use honeydew or other melons with the same basic technique. I used some Thai basil leaves to top the stacks.
- 1-inch thick slices of melon, two per serving
- Slab feta, or crumbled, creamy feta
- Aleppo pepper
- Fresh basil leaves, or other fresh herbs
- Fresh lime juice
- Extra virgin olive oil
- For each serving, use your biscuit or cookie cutter to make the melon rounds. Cut or press the feta with the mold.
- Stack the melon rounds with the feta in the center, and press some of the Aleppo pepper along the sides of the feta. Sprinkle with fresh herbs, then drizzle each serving with a little lime juice and olive oil. Serve chilled or at room temperature.
This makes a beautiful, refreshing starter, or it can serve as a light main course.
Thanks for reading,