Summer Refreshment – Watermelon with Feta
I don’t need to tell anyone that the heat and humidity of July and August in New York is unbearable, and getting worse in a climate changing world. The air is as hot and thick as split pea soup, hearty and warming in winter, but sweat-inducing this time of year. We need to find relief in any way we can; a day at the beach, a dip in the pool, air conditioning, and lots and lots of water.
One way to find respite is in the foods we eat. Ice cream is near the top of the list, but unfortunately, ice cream does not a meal make. A chilled bowl of gazpacho fits the bill, as does a simple summer supper of garden (or farmer’s market) vegetables, maybe with a bit of cheese and a hunk of good bread. No matter what we eat under these conditions, we want it to be refreshing, but also easy to prepare. Standing over steamy pots and a scorching oven is not acceptable.
To beat the heat on a hot summer day, there’s almost nothing as good as ice cold watermelon. Juicy, sweet, refreshing, with a unique texture, it doesn’t get any better. The only problem is how to fit a whole fruit in the refrigerator to chill, already packed to capacity. It’s big and awkward, and will always be in the way, usually for at least a week. I suppose I could buy a smaller, pre-cut section of a melon, but somehow that never seems right. Sitting on a plate so it doesn’t drip its sticky juices on everything else in the fridge, a cut watermelon doesn’t take up that much less space than a whole watermelon.
Refrigerator difficulties aside, sometimes you need a fancy appetizer to bring to a friend’s house on a sweltering day. I lean towards Watermelon with Feta. It’s incredibly refreshing, while a pinch of lime zest and squeeze of lime juice make it far more exciting than plain watermelon alone. It takes almost no effort to prepare, and the fruit and cheese have the perfect sweet-salty balance. Plus, it looks stunning on a plate and is always a topic of conversation. Watermelon with Feta may just be the ideal starter on a sultry summer evening.
Watermelon with Feta
There’s no real recipe for this refreshing appetizer. Just cut watermelon into bite-size pieces and place some feta on top. Zest lime over each piece, and squeeze a bit of lime juice on top just before serving.
10 minutes
¼ of a seedless watermelon
¼ to ½ lb. feta cheese
1 lime
- Cut the watermelon into bite-size pieces and arrange on a serving platter.
- Cut feta into thin slices slightly smaller than each piece of watermelon. Place one slice of feta on each piece of watermelon.
- Zest lime so a few shards fall on each watermelon-feta bite.
- Before serving, slice lime and squeeze juice over the top.
- Serve with toothpicks.
Hey Max. You should show a picture of that same beautiful plate empty These treats are so delicious they will all be eaten except that last one !
Thanks Tim!! Glad you liked them.
HI Max, I’m late on reading this, but never thought of lime on top of the watermelon/feta dish. Besides storage of a whole watermelon, picking a good one has always posed a dilemma to me. The produce guys say knock on it and listen to the sound. Well that really doesn’t work for me and I’ve actually a whole watermelon back after a clerk picked one out for me. It was too mealy inside. Fortunately this year I’ve been lucky and the watermelons I’ve picked have been delicious. Thanks for the lime idea.
Sandy – The lime and lime zest are great! As for picking a watermelon – yeah, sound, but also there should be a visible spot where it sat on the ground, and it should feel heavy for its size. Otherwise, pretty hard to tell.