
Watermelon Salad with Purple Basil and Feta
Ingredients:
- 1-inch-thick slice seedless watermelon, cut from center (1 to 1 1/2 lb.)
- 1 cup pitted Niçoise or Kalamata olives
- 5 oz. feta cheese, cut into 1/2-inch cubes
- 1/2 cup lightly packed small fresh purple basil leaves
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- Sea salt and freshly ground pepper, to taste
Directions:
Sprinkle with the olives, feta cubes and basil leaves, then drizzle with the olive oil and lemon juice. Season with salt and pepper and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).