In addition to being the enduring objects of unconditional affection, kids have many other important functions in our lives. Top among them is keeping our egos in check. If ever we get too big for our britches, they can take us right down to earth with a look, a comment, or a generous rolling of the eyes (if you have a teen in your home, you know what I’m talking about).
Take for instance this pretty watermelon salad, which I was excited to share with my family the first time I made it. When I set it on the table, Rosie quickly grabbed a slice off the plate and started chomping down to the rind as if we were on the sidelines of a soccer game.
“No, no, no,” I said. “It’s a salad. You eat it with a fork.”
“A salad? She said. “This isn’t a salad. It’s just a piece of watermelon with some nuts and cheese thrown on top.”
I had to laugh. She was right, although I still insisted on a fork.
Despite misperceptions of this dish in my house, it was a big hit. The kids even gobbled it down for an after school snack one day.
Whatever you want to call this and however you choose it eat it, melon season is upon us and this is a supremely easy way to enjoy it as a side dish for picnics, barbecues, and all manner of warm weather festivities.
Just don’t tell your kids it’s salad.
Naturally sweet, refreshing melon is excellent with the saltiness of feta, the crunch of the almonds, and the fragrance of fresh mint. It may seem like a strange pairing until you taste it and then (hopefully) it makes sense. The instructions in this recipe are for a small to medium watermelon. If you are using a large watermelon, increase the ingredients by 50 percent and cut the melon into 6 wedges instead of 4.
- One 1 1/4-inch-thick slab from the center of a small to medium seedless watermelon
- 2 tablespoons sliced almonds (toasted if you have the time or inclination)
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh mint
- 1 tablespoon extra-virgin olive oil
- 1 pinch salt (fleur de sel such as Maldon if you have it)
- Cut the watermelon slab into quarters and set on a plate. Sprinkle the almonds, feta, and mint over the top. Drizzle the olive oil over the melon and finish with a pinch of salt.
- Best served soon after it's made.