Is it time yet for high-summer salads? Ones that involve v. little work because the components pack so much flavor they don’t need much else? And also because it is too hot to do more than a little chopping?
Probably not, eh, with all this rain and a weatherman calling the weekend “fall-like”. But it is good to be prepared for when the sun strikes. Also, I am feeling festive because I am going to Barcelona on a mother-daughter weekend and I want you to feel festive too. Make this, and you will.
Watermelon salad with feta and olives
Cut a wedge of watermelon into largish chunks. Sprinkle with crumbled feta and small, oil-cured black olives. For an even better salad, thinly slice a red onion, soak the slices in some lime juice for at least an hour and add them to the fruit and salty goodness. Or, perhaps even better, sprinkle the melon with lime juice and some very finely chopped mint before adding the cheese and olives. Sit back, relax, enjoy.