Pure holiday feeling. A touch of Greece on a plate. That is exactly what this salad is. It instantly brings back memories and summer feeling. And a refreshing, delicious and light dish for hot summers. With perfect balance of sweetness, acidity and saltiness. If you do it right. But that’s why you are here, right ;)? Here comes the recipe you need.
INGREDIENTS AND PREPARATIONS FOR WATERMELON FETA SALAD WITH RUCOLA
10 to 15 Minutes
Ingredients (3-4 servings):
- 1kg watermelon
- 120g Kalamata olives (or other dark olives)
- 150g feta cheese
- 1 bunch of rocket or lamb’s letuce
- 3 Tbsp aceto balsamcio bianco or white wine vinegar
- 7 Tbsp Olive oil
- 1 Tbsp dried oregano
- Salt and pepper
- Kitchen knive
- Large bowl
- Small bowl
- Fork or small whisk
- Sieve or salad drainer
Mise en Place (to do before cooking):
- Measure all ingredients and have them ready
- Peel the watermelon and cut it into 4-5cm (2 inches) large pieces
- Wash and drain the salad
- Drain the olives (if neccessary)
- Unwrap feta cheese
HOW TO MAKE WATERMELON FETA SALAD WITH RUCOLA
- Put the watermelon pieces into the large bowl. The bowl should offer enough space to mix everything together in the end.
- Put the salad onto the watermelon into the bowl.
- Crumble the feta cheese onto the salad into the bowl. The smaller the crumbles the better the distribution of taste. But I leave it up to you and your preferences. There is no right or wrong.
- Now add the olives. Same rule for them as for the feta cheese: the smaller you cut them the better the distribution of taste. If you know that someone does not like olives you maybe should leave them uncut or in halves so the olives can be picked out.
- Put olive oil, vinegar and oregano into the small bowl and give it a mix. Add pepper as you like. Normally you would not need salt as the feta cheese and the olives bring in the saltiness. But if you want it saltier, put some salt into the mixture as well.
- Drizzle the vinegar and oil mixture all around into the large bowl and give everything a really good mix with your hands.
SOME BITS FOR THE BARBECUE CHIT-CHAT
- The presence of feta cheese in our history books goes back to the 15th century. But you can be sure that feta cheese was made way before that time in Greece.
- The name “Feta” means “Slice” in Greek language and came from the storage method of the cheese. It was stored sliced in brine in barrels.
- Original feta cheese is always from Greece and usually made from sheep’s milk and sometimes made from goat’s milk. Cheap copies are usually made from cow’s milk and try to cover the taste regarding differences with a lot of salt. Those cheeses are not allowed to be named “feta” and because of that come with “code names” such as “Greek style cheese” or similar.
- The term “Feta” is protected by law since the 15th of October 2002 due to the European order (EG) Nr. 1829/2002. By this order a cheese that is called “Feta” has to meet following attributes:
– made from sheep’s or goat’s milk
– ripened and matured in brine
– white colour
– produced on the Greek mainland and the islands from the former prefecture Lesbos
A genuine feta cheese therewith is always from Greece.
- Watermelons are botanically berries and belong to the family of the pumpkins. They consist out of 95% water.
- The origin of the watermelon in their wild form are the tropical areas of western Africa. Today the watermelon is cultivated all over the world in warmer regions. Back then, when only the wild form existed, the watermelons were harvested only for their nutrious kernels as the pulp was bitter in taste.
- In 2018, 104 million tons of watermelons were harvested worldwide. More than half of that in China (ca. 63 million tons).
- The Japanese graphic designer Tomoyuki Ono invented a cubic watermelon in 1978. She also has it patented.