Summer’s almost over but there’s still a lot of watermelon out there to be had, people. And here’s a great new recipe that uses in-season watermelon (and onion and mint and lime and….well, you get the picture) from Executive Chef Craig Strong of Studio Restaurant at the Montage Laguna Beach.

Watermelon, Feta and Black Olive Salad 

Serves 2 - 4 people 


Ingredients:
1 small red onion 

1 lime
1½ cups watermelon
⅔ cup feta cheese
Bunch fresh flat leaf parsley
Bunch fresh mint, chopped
1 tbsp extra virgin olive oil
¼ cup pitted black olives
Black pepper

Preparation: 

Peel and halve the red onion into very fine half moons, put in a small bowl with the lime juice, this will bring out their transparent pinkness and diminish their rasp. 

Remove the rind and pips from the watermelon and cut into chunks. Cut the feta into similar sized chunks. Place the melon and feta into a large bowl, add the leaves of the parsley, left whole and used as a salad leaf, and add the chopped mint. 

Add the onions with the lime juice, to the bowl with the oil and olives. Toss the salad gently with your hands, making sure the watermelon and feta don’t break up. Add a good grinding of black pepper. Check the dressing; it may need the addition of more lime, depending upon how much the lime originally yielded.