According to José Andrés, this sweet-and-savoury salad can be found in taverns throughout the Mediterranean.
Ingredients
- Seedless Watermelon 1 small (about 3 lbs), rind removed and cut into 1-inch cubes, or 4 cups pre-cut Watermelon Pieces
- Fresh Lemon Juice 1 Tbs
- Honey preferably Greek, 1 tsp
- Extra Virgin Olive Oil ¼ cup, divided
- Kalamata Olives 6, pitted & thinly sliced
- Mint Leaves 8, thinly sliced
- Scallion 1, trimmed & thinly sliced
- Red Watercress or Baby Arugula 1 cup
- Crumbled Feta ½ cup
- Flaky Sea Salt
Cook It
- Chill the watermelon in the refrigerator for about 20 minutes. Whisk the lemon juice, honey, and 3 tablespoons of the olive oil in a large salad bowl until emulsified.
- Add the watermelon, olives, mint, scallions, and watercress and toss well. Scatter the feta over the salad, drizzle with remaining olive oil, and season to taste with sea salt.
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Images © 2024 by Thomas Schauer. Courtesy of Ecco, an imprint of HarperCollins Publishers.Text © From Zaytinya by José Andrés. Copyright © 2024 by José Andrés Media. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.
