Recipe by Chef Kate
According to Diana Kochilis, author of "Mezes" (and confirmed by Evelyn/Athens), Greeks love watermelon and they love feta and they love the two combined. Here's a salad which does just that.
- 1 slice country-style stale bread (thick slice)
- 1 medium red onion, sliced into thin rings
- 3 cups cold watermelon, cut into 1-inch cubes
- 1 cup greek feta, cut into 1/2-inch cubes (about 4 ounces)
- 1 teaspoon sherry wine vinegar (or raspberry vinegar)
- fresh ground black pepper
- 1 tablespoon fresh mint leaves
Directions See How It's Made
- Dampen the bread under running water and then hold it over the sink for the water to drip off.
- Break it into chunks, about 1 inch each. Place the chunks on the bottom of a serving bowl and sprinkle half the onion slices over them.
- Place the watermelon and any of its juices together with the feta cubes on top.
- Drizzle in the vinegar and toss gently, careful not to mash the watermelon.
- Season with pepper and garnish with the remaining onion slices and mint.