Every summer we enjoy the unique combination of watermelon and feta. With just a squeeze of citrus and some basil, these ingredients positively sing. After finding some beautiful watercress and baby black kale at the farmers market, I made this version, knowing that the peppery greens would really compliment the sweet melon and the salty cheese. Radishes add yet another spicy element and match the pretty pink cubes of watermelon.
Watercress and Watermelon Salad
serves 2 to 4
2 cups cubed, seedless watermelon
2 handfuls watercress, woody stems trimmed
1 handful baby black kale or wild arugula
5 radishes, very thinly sliced
3 oz fresh feta cheese, patted dry and cubed
juice of 1 lemon
4 tblsp extra-virgin olive oil
1 tblsp minced chives
8 basil leaves, minced
salt and fresh black pepper
1. In a large bowl, combine the lemon juice and salt and pepper to taste. Use a fork to slowly whisk in the olive oil. Whisk in the chives and basil.
2. Gently combine and toss the remaining ingredients. Finish with more black pepper and serve.