This salad is inspired by Aarti Sequeira’s salad for Food Network, but I have changed it slightly.
I cut up 1 watermelon and 1 cantaloupe into 1 inch pieces. As I cut them up, I put them into my giant colander inside a large mixing bowl so that the juice dripped into the bowl. While removing the rind from the watermelon, I set it to one side to use for a watermelon chutney. I left the fruit to drain into the bowl for an hour.
Coming back, I poured the melon juice into a glass for a lovely glass of juice. However, I took 2 tbsp of the juice and put it in a small bowl with 1 tbsp of raw buckwheat honey and stirred and stirred and stirred until the honey was blended with the juice. I then juiced two limes into the bowl and 2 generous pinches of sumac. I cleaned and chopped about 1/2 cup of fresh mint and added it to the bowl. I mixed these together and dressed the watermelon. I put it all in a plastic container to marinate a bit.
When serving, I just spooned some salad in the bowl and sprinkled feta on top. I do not mix the feta in with the salad until serving because I don’t want it to soften in the dressing.
Watermelon is my favorite fruit. I honestly thought nothing could improve on watermelon. Watermelon is so delicious it hardly needs anything to make it better, but the tartness of the sumac and the bright mint and sour lemon and that hearty buckwheat honey are just amazing together and then the bit of feta. There really can be something better than watermelon.
Single Servings 