I first had this fantastic salad at the barbeque that Ben's parents had for us the day after our wedding. A group of maybe 20 or so made the ferry crossing from Horseshoe Bay, B.C. to Bowen Island the afternoon after our wedding and a little school bus was waiting to whisk us off Laura and Alfred's lovely house. It was a gorgeous day and it was one of my favourite parts of our wedding weekend, hearing all the stories from the night before. There were some doozies, but you'll have to ask Laura about that.
This looks like a greek salad at first glance but when you realize that it's not tomato but watermelon? Heaven. It's a great one for family dinners as kids can just eat the parts they like and who doesn't like watermelon? I made this as part of a feast my brother and I prepared last year for my Mum's birthday party so even though it's really easy to prepare I think of this as a special dish.
I made it again the other night with Alfred. He is the king of salad dressing. I feel like I always miss a step when I'm watching him because I can't get my dressings to come out as well.
1/4 Watermelon cubed
1 1/2 cup feta (I used ricotta salata which has a similar texture and saltiness)
1/2 small red onion finely chopped
1/3 cup pitted and chopped black olives
small handful of herbs — mint is great but you can use parsley, basil or oregano — chopped
This is my best guess and obviously it depends on how much salad you've made:
1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon dijon mustard
1/2 teaspoon sesame oil
salt and pepper
Toss with the salad. Don't over dress as the watermelon will kick off quite a bit of liquid.