I had kept clear of this salad for a while, just because the combination sounded, well, off. But then I saw it offered on The Fiddlehead Restaurant menu. After searching the web I found many variations on the salad, which is a Greek staple. Pulling from a few sources, but mainly this one, I give you the recipe below.
Now because the lighting last night was awful I had to wait until this morning to get a good picture of inside the bottom tier. I just love the different layers! The photos worked out especially well because I cut the cake while frozen. It pretty good frozen too.
And one final watermelon photo
Watermelon Feta Salad
Adapted from many sources, inspired partly by this one
1 small watermelon, cut into relatively large pieces (see photo)
1/4 cup olive oil
2 Tbsp. honey
Lots of black pepper
2 Tbsp. packed fresh mint
1 Tbsp. balsamic vinegar
1 very small onion, chopped very fine to make about 1/3 cup
3/4 cup crumbled feta
Whisk together the olive oil, honey, pepper, mint, balsamic vinegar, and onion. Spoon dressing over the watermelon pieces and toss to coat. I had to prepare this ahead of time and found that after over an hour tons of liquid had exuded and I had to drain about half off. At that point the feta I had added earlier had lost most of its flavor. So I’d say if you are preparing this ahead of time, don’t add the feta. Just dress the salad, set it in the fridge and pour off about half the liquid before serving. Then stir in the feta.
