I first had this unusual salad at kokkari in San Francisco and have been recreating it ever since. It’s simple, beautiful, and surprisingly delicious: the creaminess and saltiness of the cheese, the bite of the basil, and the refreshing, sweet crunch of the watermelon…. Just trust me on this.


[Serves 2]
3 cups watermelon
3.5 oz feta
Salt and pepper, to taste
2 tbsp good olive oil
2 tbsp basil chiffonade

Cut watermelon into cubes.
Crumble feta on top.
Sprinkle salt and pepper to taste.
Drizzle olive oil on top.
Add basil.
Toss. Taste. Reseason. Toss. Taste. Repeat.

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