Watermelon Wedge Salad with Feta, Mint and Almonds
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 Watermelon Wedge Salad with Feta, 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.
Feta, Mint, and Almonds
Despite the misperceptions about this dish in my house, it was a big hit. The kids even gobbled it down for an after school snack one day. That speaks to the ease of the recipe. It’s little more than melon, mint, and almonds. And because it’s served in a wedge, you don’t even need to full with removing the rind before serving.
How to Serve Watermelon Salad
This is, of course, a salad to serve at the peak of summer. It’s terrific as a picnic side or for a cookout. If you’re serving a bigger crowd, you can easily scale things up. Watermelon Wedge Salad is flexible and nothing need be precise. If you want to use a different type of nut, add basil to the mint, or trim off the rind, go for it. And know that whatever you want to call this and however you choose it eat it, melon season is upon us and now is the time to enjoy it.
Just don’t tell your kids it’s salad.
If you like Watermelon Wedge Salad with Feta, check out:
Watermelon Wedge Salad with Feta and Mint
- 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.