Summer coolers

Some recipes can hardly be called recipes. They are mere suggestions of which ingredients match together, the good old roast cannot exist without a good handful of onions and garlic and similarly potatoes cannot go amiss. But we are well into summer. This is all about watermelon and feta, Greek summer on a plate.

If you were ever to suggest to have watermelon and feta as a salad to my grandpa he would, at best, laugh lightheartedly. He would simply have a slice of watermelon and perhaps a bit of tangy feta on the side for a light, late evening meal. He would never call it a salad, but a snack. Something to beat the warm days of summer when sitting outside at the balcony. These were most often the nights we would sleep outdoors, up on the roof, gazing at stars.

I used to remember the arrivals of watermelon in August. This year I saw them in the market as early as May. I still am a huge supporter of seasonal food. It’s not just my eco-conscient mentality that brings me to this – but a simple straight forward reason: taste. As the tenderest of lettuce will be ready in the dead of winter and the strawberries of cherries will mark the start of summer, similarly watermelons arrive in August to help us chill on warm summer evening.

Temptation as you can imagine was great. The sweetness of its pink flesh too tantalising to resist. I picked a small, round green stripy ball, organic, being June I was still defiant of how ripe could it be. I was not disappointed. Alas, we did have a warm, dryish winter and the crops yield must faster.

Print Recipe

Watermelon & feta salad

Course: Salad

Cuisine: Greek

Ingredients

• 1 slice of watermelon
• 100 gr feta cheese
• A drizzling of olive oil
• A few mint leaves
• A few parsly leaves
• A pinch of salt
• A dash of balsamic vinegar if you want to be fancy

Instructions

• Simply cube and chop the ingredients.
• Drizzle with a good olive oil and top with your favourite fresh leaves. Or just have a look below ?

What keeps you cool this summer? Let me know in the comments

From Athens with love,

Eugenia

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