Watermelon & Feta Salad
I have not left the house for days. My photo organizing project has
taken over my life, our house and much of any horizontal workspace. I see a
light at the end of the tunnel.
Please, for the love of everything that is human, do not put your photos in
self-stick albums! Removing the photos
30 years later is a pain. They curl. They tear.
They have sticky residue on the back. Difficult to scan and impossible to
send-out to a scanning service. Do. Not. Do. This.
Lisa, age 5, in Sydney, Australia
I have shredded so many photos. Lisa must have been the
most photographed child in the entire world, and since
we were using a film camera (because digital was yet to be
invented, y'all), we must have snapped six pictures to
capture Our Darling Girl jumping off the diving board,
posing at the barre during ballet class, standing under
the Eiffel Tower or under the Harbour Bridge in Sydney.
Why did we keep every dang shot? Why didn't we just keep
the best photo?
At first glance, you may think this is a photo of a
tomato, mozzarella and basil salad - but you would be
wrong. This pretty combo is watermelon, feta and mint.
Does it sound lovely or strange? The idea of drizzling
olive oil over watermelon may seem foreign, but give it
Since I am so caught-up in the photo project and it has
been warm, cooking is not on the top of my priority
list. We have eaten Watermelon and Feta Salad twice this
week. It goes well with grilled meats and can stand
alone for lunch.
There is no measuring in this recipe. It's like my
Cucumber & Sriracha recipe (it's cucumber with Sriracha
sauce!). You can figure it out.
Super refreshing and super easy - you will be serving this
salad all summer. No measurements for this concept salad - combine as you
wish. The combination is also fun to serve as a one-bite appetizer on a
Extra virgin olive oil
Crumbled Feta cheese
Fresh mint leaves, coarsely chopped
Cube (or slice) watermelon and distribute over a serving plate. Sprinkle
with a little salt. Drizzle with a bit of good quality olive oil. Sprinkle
crumbled (or cubed) feta cheese over and top with fresh mint. Serve right
recipe page or
(Really? Do you need to print this recipe?)
My project is close to coming to the end, so I will leave the house tomorrow.
We are running critically short on supplies. And by supplies, I mean wine.
Until my next update, I remain, your thirsty correspondent.
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