This recipe is inspired by the famous Nigella Lawson Watermelon-Feta-Black Olive Salad (the one that was everywhere last summer) and the Watermelon-Cucumber salad in the July/August 2005 issue of Everyday Food magazine. To me—it's what summer tastes like.
WATERMELON, CUCUMBER, AND BRINZA SALAD WITH LIME
Brinza, a cheese similar in taste and texture to feta, can be found at any Russian market. You can use imported Bulgarian brinza which is sharp and salty, or domestic Odesskaya brinza which is milder. Or, you can just use feta.
Make sure that the watermelon, cucumber, and cheese and well-chilled before you prepare this, and serve it right away.
- half a "personal-sized" seedless watermelon, cut into bite-sized cubes
- 1 medium sized English cucumber, cut into bite-sized cubes (Today mine came from the farmer's market and the flesh is just the loveliest pale green color.)
- the juice of one lime
- a half pound of brinza, crumbled
- sea salt and fresh ground pepper
- a handful of flat parsley leaves for garnish.
Dump first four ingredients into a bowl. Toss gently. Adjust salt and pepper. Toss again. Garnish with parsley. Serve immediately (or else watermelon and cucumber will start to macerate).