Feta cheese and watermelon? Well, no, I tell her. But I haven’t tried clam juice with my shampoo, either. Feta and watermelon? Surely this is the jetlag talking; she’s just dazed from her 20-journey from Sidney, Australia and isn’t talking sense. But no, she insists. Watermelon and feta salad. It’s delicious.
And then, sitting in my kitchen swaying slightly from exhaustion, she goes on to relate the recipe. She’s a longtime restaurant worker and caterer. She knows food. I realize a good thing when I hear it, and I dutifully write it down.
I haven’t tried this yet, but it sounds divine. It also sounds like something that in my hands could come out toxic. You try it instead, and let me know how it comes out.
Watermelon, cut into triangles. How much watermelon? Virge just shrugs.
some chopped walnuts.
a small amount of thinly-sliced red onion.
chopped fresh mint (or parsely. Mint sounds better to me.)
Fresh lemon vinagrette all over this and some salt and pepper.
If it needs something more, a dash of red wine vinegar.
Toss, maybe? I dunno, I didn’t get this detail.
Oh heck, here’s a more detailed description from Epicurious…chickens.
If you’re a better cook than me — and chances are good that you are — give this a shot. Doesn’t it sound like the perfect midsummer’s night snack?
Go! And let me know what you think.