WATERMELON & FETA
Some people imagine summer in a form of a peach pie or freshly picked blueberry. For me it's a bowl of watermelon and feta. Growing up in Israel, we would head to the beach and with the warm sand on our feet and the saltiness of the water on our hands we would devour watermelon with chunks of feta when we got out of the cold water.
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While I've always loved the combination of watermelon and feta, I’ve recently upgraded it by adding a dash or two of our Fiery Harissa. It really is the perfect summer dish—Sweet n’ Juicy, Salty, Spicy and so very satisfying. It requires no cooking, and is both delicious and refreshing.
First of all, find a watermelon at the peak of ripeness. Large or small, it should feel heavy for its size and should sound hollow when you gently whack the underside—that indicates prime, ripe juiciness. Once you’ve taken it home and cubed it, throw in a handful of crumbled feta. Sprinkle the Fiery Harissa and you’re set.
Looking to move beyond feta? Try Manouri, basically feta’s younger brother. Think feta, but less salty, more delicate, and a uniquely lemony finish.
Try playing around with different serving styles. Here I used a melon ball scooper in various sizes, crumbled the feta, added torn mint leaves and drizzled olive oil.
fiery harissa recipes, watermelon, feta, snack recipes