This salad was my introduction to Nigella Lawson's cooking. My mother, a trendsetter in everything food-related, found it over ten years ago and I won't be letting this one go. I made this salad two days ago, I just haven't had a chance to post the recipe until now. Finally after days of rain, we are having a lovely sunny day. Maybe divine intervention was in play here, because this salad deserves a nice day. For the record, although this salad serves 8, it took us two meals to polish it off. You may want to double the recipe.
Serves 8
From: http://www.nigella.com
- 2-4 limes, depending on juiciness
- 1 small red onion
- 3-4 pounds of sweet, ripe watermelon
- 250g feta cheese
- Bunch fresh flat-leaf parsley
- Bunch fresh mint, chopped
- 3-4 tablespoons extra virgin olive oil
- 100g pitted black olives
- Black pepper
Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes' worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
Remove the rind and seeds from the watermelon, and cut into approximately 1 inch cubes. Cut the feta into slightly smaller sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
Tip the onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don't lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.
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