Watermelon and Feta Salad

When I first had this salad a few years ago, I was so intrigued.  "Combining watermelon and feta and olives and onions and mint!!  Wow!  That's different," I said to myself. Or maybe I said it out loud.  Either way, I found it unique.

It was my stepdaughter who brought the fixings for this salad for a visit one weekend.  She had just got a new cookbook by Nigella Lawson and was anxious to share this salad recipe..  "Unbelievably good," she declared. She was right. And Mr. Rosemary agreed, too.

Nigella's approach to food is very sensual.  She clearly loves to prepare food and enjoy it herself and with others. Her recipes are delightful to read and she is just as delightful to watch on television, especially as she sneaks into the refrigerator at night in her bathrobe to sample a bit of today's fare.

But I didn't copy the recipe when Renae brought it, so when I decided to make it, I had to search it and found that there really are lots of version of this salad.  Paula Deen adds red wine vinegar and doesn't include olives and Ina Garten adds arugula, orange juice and honey.  (I'm sure I'd like that, but my arugula isn't quite ready yet.)

In the end, I went back to Nigella's.  But I couldn't resist making my own little tweak and added blueberries, since I am once again blessed with a bounty.

I really love this combination of flavors, and it's so pretty.  Wouldn't it be a great Fourth of July picnic addition?

Watermelon and Feta Salad with Olives and Onion
based on Nigella Lawson's
Serves 4
1 small red onion
2 limes
4 cups cubed watermelon
1/2 cup feta cheese crumbles
bunch fresh flat leaf parsley leaves
bunch of fresh mint, chopped
1 cup small black olives
1 cup blueberries
2 tablespoons extra virgin olive oil

Slice the red onion thinly and chop.  (Or as Nigella describes, "cut into very fine half-moons.") Place in a small bowl and toss with the juice of two limes.  (This helps to cut the pungency of the onions.)  Meanwhile, cut the watermelon into chunks and place in a large bowl.  Add the onion, including the lime juice. Add the feta, whole leaves of parsley, the chopped mint, the olives and the blueberries.  Drizzle with the olive oil and toss gently to cover.