Watermelon without cheese is like a hug without a squeeze, am I right?
Now I must admit, the first thing that comes to mind when I think of watermelon isn't exactly cheese. When I think of watermelon I think of the joy I experienced on the soccer field when one of the mothers brought watermelon slices instead of sticky orange slices. I think of the Rugrats episode where Chucky ate a watermelon seed and they go inside his body to get it. I also think of the strange kid at my summer camp who would wolf down the entire rind like a wood chipper. Watermelon is hands down my ultimate favorite fruit and it pains me that I cannot get it year round. But, guess what? We are finally approaching the peak of watermelon season, so you bet I'm exerting myself multiple times a week, by carrying a giant watermelon up three flights of stairs to get to my apartment.
Watermelon is my favorite fruit, but my favorite thing in life (not even favorite food, favorite thing) is cheese. The thought of combining the two is literally mind blowing to me, let alone the fact that basil is involved. Now before you get all weirded out and tell me that these two food do not mix, let me bring to your attention several other odd fruit combinations that are widely accepted in our world. Although some are passionate about this idea, most applaud the combination of pineapple on pizza, which means that somewhere in that bite, pineapple and cheese are mixing. No one would bat an eye if you put mango salsa on a tray of nachos, and if we really want to get technical, avocado is a fruit, and don't tell me that guac and cheese haven't ever mixed in your life. My point is that we literally serve cheese and fruit together on a board and call it fancy, so why is the combination of cheese and watermelon frowned upon? I will refrain from horrifying any haters by going into detail of how I also eat watermelon with cottage cheese.
This recipe is so incredible because with each bite, you get the refreshing sweet element of the watermelon combined with the salty creamy texture of the feta. It literally is the perfect bite. This has actually become a such a staple for me that I started to salt my watermelon when eating it plain. Not only is taste perfect for this dish but it looks really pretty too. When the idea of sharing this recipe popped into my head I immediately rejoiced in how amazing the pictures would be. Not like the cauliflower rice I'm currently trying to document.
Ingredients:
1 8 pound seedless watermelon (about 12 cups cubed)
1/4 cup olive oil
3 limes juiced
2 cups feta cheese
1/2 cup fresh mint leaves, chopped
1/2 cup fresh basil leaves, chopped
salt and pepper
dash of tabasco (optional but Jacque Pepin does it...)
In a medium bowl whisk together the olive oil, lime juice, and tabasco if using. Season to taste with salt and pepper. Place diced watermelon in a large bowl and toss with the dressing. Stir in the chopped mint and basil leaves. Season with additional salt and pepper if needed. Place in the fridge so that the flavors meld together for 30 minutes.
1 8 pound seedless watermelon (about 12 cups cubed)
1/4 cup olive oil
3 limes juiced
2 cups feta cheese
1/2 cup fresh mint leaves, chopped
1/2 cup fresh basil leaves, chopped
salt and pepper
dash of tabasco (optional but Jacque Pepin does it...)
In a medium bowl whisk together the olive oil, lime juice, and tabasco if using. Season to taste with salt and pepper. Place diced watermelon in a large bowl and toss with the dressing. Stir in the chopped mint and basil leaves. Season with additional salt and pepper if needed. Place in the fridge so that the flavors meld together for 30 minutes.