Pink Watermelon and Feta Salad Recipe for Summer Thursdays

Ah, the Thursday before a three-day weekend has its own special, luxurious vibe. Even with the endless rain, I found myself unusually patient and indulgent, so I treated myself to a fancy lunch: a pretty pink Watermelon Feta Salad. The boys watched me with a mixture of amusement and suspicion as I admired my plate. I vaguely remember offering them a bite; they scattered like bowling pins.

To be specific: they scattered like bowling pins when someone other than me is bowling. I’m terrible at bowling — the last time I bowled a 12. I was pregnant with my first child, wearing business clothes, and refused to put bowling shoes over my pantyhose (germs!). That was years ago. Maybe I’m not as awful anymore, but I wasn’t risking finding out on my luxury day.

Back to the salad. I could have made more of an effort to share. Usually the eldest three will try something if I call it “gourmet”; they’ll swarm like fleas on a dog. But today I didn’t want to share. This meal was mine. I made it exactly how I wanted, without thinking about anyone else’s tastes. Sometimes you need to do that.

Have you ever had watermelon with feta? There’s a little magic when sweet, icy watermelon meets salty, creamy feta. You can keep it simple with cracked black pepper and be done, but since I was indulging, I went all out. I layered delicate slices of watermelon and feta on a bed of baby arugula, squeezed fresh lime juice over everything, and finished with a tiny drizzle of balsamic vinegar and good extra virgin olive oil. I brushed my hair, put on mascara and lip gloss, sat up straight at the table by myself, and tasted perfection.

Dang. It. Felt. Great.

By the time I finished the last bite, the spell was broken: one boy darted between my legs chasing the dog (who’s fat and lazy but can suddenly sprint when grooming is threatened) and another “accidentally” bounced a toy off the back of my head. The interlude was over, but for a fleeting moment I was perfectly indulgent with my hoity-toity lunch.

Today’s Watermelon Feta Salad was my small tribute to Think Pink Thursday. Each Thursday I post pink foods to gently remind folks about early detection of breast cancer. My step-mom, Valerie, was diagnosed about a month ago after finding a lump during a self-check. If you love someone, or someone loves you, make a habit of doing monthly self-exams. If you don’t know how to perform one, find credible resources from medical organizations and encourage the women in your life to check themselves. Gentle reminders from loved ones matter.

Returning to the salad: Watermelon Feta Salad hits all the marks of what I call “girl food.”

1. It’s healthy.
2. It’s pretty.
3. It’s delicious.

Don’t let the label stop you from serving it to a table full of men. They might raise an eyebrow, but once they taste it, they’ll be converted — especially if you pair it with a big steak or tell them it was a favorite of some famous general.

For a printer-friendly version of the recipe, there’s typically a photo-free option on the original site.

Watermelon Feta Salad

You won’t need the whole block of feta or the whole watermelon — use the amounts that suit the number of people you’re serving. For one portion I used about 3 ounces of feta and one-eighth of a seedless watermelon.

Ingredients:

• Block of plain feta cheese, blotted dry
• Seedless watermelon
• Freshly cracked black pepper
• Extra virgin olive oil
• Balsamic vinegar
• Fresh lime
• Cleaned baby arugula or other peppery greens

Start by slicing the feta block lengthwise into thin slices. Homemade feta is lovely, but store-bought works perfectly well — no obligation either way.

Next, prepare the watermelon. There’s no single right way to do this, but avoid risky mid-air slicing. I usually cut off one end of a long seedless watermelon, place the flat end on the cutting board for stability, and cut it into a manageable wedge. Be sure your cutting board and watermelon aren’t sliding around while you work.

With a stable wedge, use a sharp knife to slice the flesh away from the rind. I make shallow contour cuts along the rind and gradually work deeper, preserving as much flesh as possible. Cut the flesh into flat, slab-like pieces about 1/2″ thick, or adjust thickness to your preference.

For assembly: place a handful of baby arugula or greens on each serving plate, then top with a slice of feta. Add a pretty, juicy slice of watermelon on top of the feta.

Add another slice of feta atop the watermelon, then grind on plenty of black pepper. If you love pepper, don’t be shy — it complements the sweet and salty contrast beautifully.

Repeat the layers two more times, or more if you’re feeling generous. I found three layers ideal for my appetite.

Squeeze a wedge of lime over each serving. If your limes are small, half a lime per serving is fine.

Finish with a small drizzle of balsamic vinegar over the greens (about 3/4 teaspoon, roughly) and a slightly more generous drizzle of extra virgin olive oil. Use good quality olive oil if you have it, but any extra virgin olive oil will do.

Garnish with a tiny piece of baby arugula on top and one last drizzle of olive oil. This salad is fresh, simple, and practically a health cocktail.

This was exactly what I needed — light, bright, and utterly satisfying. I may have to indulge more often.