I had this for the first time at Kafe Leopolds in DC a few years ago. I’d never heard of a watermelon salad before, and the idea of pairing watermelon with feta sounded interesting. Plus the salad included thyme, once of my favorite herbs. The salad seemed simple enough and it was delicious, so I decided to recreate it. The key, in my opinion, is to drizzle really good olive oil on the salad, preferably once the salad has been plated – not a lot, but that little bit really makes a difference. And some crushed sea salt.
Of course I only found out later that a watermelon salad isn’t exactly a rare thing. Some people include other vegetables in their watermelon salad, but I still like my version best. That way the flavors are the cleanest, and each individual ingredient shines. It’s still great the next day – that is, if it lasts that long.
I’m also planning to make some of these other melon salads. Sometime.
ETA: I forgot that I didn’t post the ingredients I used: in case it’s not clear, the salad is made of just some cubed watermelon, cubed feta, fresh thyme, a bit of sea salt and good olive oil. This salad still tastes good the next day, and the day after (if it lasts that long). The flavors will have mingled so it’s a different experience but still yummy.