Watermelon & Feta Salad With Olives

The juicy sweetness of watermelon may sound like an odd flavour to combine with feta cheese and olives, but they are all common and beloved flavours in the heat of the North African summer, from where this recipe is inspired. And, as it turns out, when mixed with coolness of some fresh mint leaves and the tartness of limes, watermelon and feta cheese and olives actually go together to make one of the most lovely, delicious and refreshing summer treats I've ever had, not to mention one of the easiest and fastest to put together. I'd go so far as to say that this salad is essential if you're having a Mediterranean-themed get-together in the summer, either right before or after the main course. Just make sure to keep it cool until it is served!

Don't be tempted to use lemon juice instead of fresh limes, as the limes make all the difference in the dressing. I prefer colossal kalamata olives over any other kind, but black olives will work in this salad as well. But if you can, find top-quality imported Greek sheep feta for its extra zing instead of domestic cow or goat cheese. If you live in or near London, the best feta and olives I've found are at the Perfect Bakery on Hamilton Road.

Watermelon & feta salad with olives

4 lbs. seedless watermelon (1 small melon or 1/4 of a large one)
8 oz. feta cheese
fresh ground black pepper
1 cup kalamata olives, pitted
2 tablespoons chopped fresh mint leaves
2 tablespoons olive oil
juice of 4 small limes

Cut the watermelon into bite-sized cubes and let sit in a strainer over a bowl in the refrigerator for an hour or more to reduce excess water.

Arrange the watermelon cubes in a large shallow serving dish. Crumble the feta cheese over the watermelon and sprinkle with fresh ground black peppers. Arrange the olives over the top and scatter the mint leaves on the salad.

Whisk together the olive oil and lime juice and drizzle over the salad. Serve right away or chilled for a short time.