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Insalata di Cocomero

Photo: Kate Bittman

BY The Editors

PUBLISHED October 23, 2023

This savory treatment of watermelon starts a meal or is a nice accompaniment to grilled chicken or seafood. — Via Carota

 

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Insalata di Cocomero

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Makes 4 servings 1x

Units Scale

Ingredients

  • Half a small watermelon
  • 1/2 medium red onion, thinly sliced lengthwise
  • 1/2 cup/100 grams black olives, such as taggiasca or kalamata, pitted
  • 12 fresh mint leaves
  • 3 1/2 ounces/100 grams feta cheese
  • 2 tablespoons/30 ml Salmoriglio (see below)

Instructions

  1. Set the watermelon with the cut side down on a flat surface. Slice it into quarters, then slice off the rounded ends and trim off the rind. Keep the wedges of watermelon flat so they won’t slip out from under your knife. Slice into square or rectangular slabs about 2 inches/5 cm thick, and stack them on a plate.
  2. Soak the onion slices in a bowl of cold water for a minute or two. Drain in a fine-mesh sieve, shake off the water, and pat them dry with a clean kitchen towel. Rinse the olives and pat them dry. Scatter the onions, olives, and mint leaves over the watermelon slices. Crumble feta on top and drizzle the salad with salmoriglio.

— Recipe from Via Carota

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