This is the best way to beat the heat people. It's also probably the simplest salad you'll ever make, so simple in fact I can probably give it to you in one paragraph. Basically get a watermelon. I like using mini watermelons but then there's just never enough. It's the perfect beat-the-heat food. It's cold and refreshing, and it's not to sweet. Cut out about 8 to 10 large cubes and put them in a bowl. Don't do anything else to them and don't shock them into ice, it's going to make them dry out. Now time for the Greek flair. Feta cheese, fresh mint, and extra virgin olive oil. Make sure all of these are of prime quality. I'm serious. None of this dried mint in a glass canister, no feta cheese crumbles, and no 'light' EVOO. You want to use the best Extra Virgin olive oil you can find because you're going to dress your salad in it, and it has to taste fantastic because you are not cooking with it.
Mint needs to be so fresh you could smell it in the next room. Most grocery stores will sell fresh mint in bushels, and one of those is more than enough. You'll only need about 7 to 10 leaves. And most importantly, the feta should be a block in brine. That salty brine water will serve as such a great clash to the sweetness of the watermelon in this symphony of natural raw flavors. Cut up perhaps the equivalent of a handful of feta cheese and throw into the bowl. Feta crumbles on its own so you'll get those wonderful crumbs that will automatically coat the watermelon. Then, slice up the leaves of mint however you want, but make sure they are big hearty slices so that you get an explosion of flavor with every bite, and toss those in as well. Coat with a generous douse of EVOO and a pinch of coarse sea salt (no regular salt!) and mix gently with salad spoons. Ladle out a hefty portion and enjoy. The flavors combine so beautifully, also it's absolutely refreshing and uplifting. When temperatures reach triple digits, there's nothing better.
Bon Appetite!
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