Watermelon, Feta and Olive Salad
The juxtaposition of cool, sweet watermelon and salty olives and feta makes a very satisfying lunch or snack. Since the watermelon will make the salad soggy, cut it in advance and add it just before serving. If you can’t find watermelon, use a mixture of cucumber and cantaloupe. From The Skinny: How to Fit Into Your Little Black Dress Forever by Melissa Clark & Robin Aronson (Meredith Books).
2 cups watermelon, cut into small chunks
1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
2 tablespoons chopped, pitted kalamata olives
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh herbs such as basil, or oregano (optional)
Coarse sea salt or kosher salt
Freshly ground pepper
Toss the watermelon, cheese, olives, oil, and if desired, herbs together in a bowl. Season the salad, to taste, with salt and pepper. Serves 1.