Be certain to use the saltiest of feta cheeses or it won’t be enough of a contrary taste to the sticky sweet melon.
- ¼ seedless watermelon, diced (about 4 cups)
- 1 cup salty feta cheese, broken into teaspoon-sized lumps
- ¼ cup chopped fresh flat leaf parsley
- excellent quality extra virgin olive oil – to drizzle on top
- salt and pepper to taste
Toss watermelon, feta and half of parsley on a platter or in a wide fairly flat serving bowl. Top with remaining parsley, oil and salt and pepper.
Serve on watermelon “plates” or eat with your fingers, right from the serving dish.