Now that the Lithuanian cuisine editorial is finished, it’s time to look up at some new exiting things. Actually, after few months of posting dishes I cooked all the way back in February, it’s somewhat strange to be posting today a treat I’ve made barely a week ago.
I don’t usually like to give into cooking hypes or tendencies that flare the web, but I’ve been seeing so much of watermelon and feta marriages out there since last summer, that after a good year of hesitations decide to give it try.
A year is quite a bit of time to consider something, I know, but I’ve always envisioned watermelon as a dessert or just as a stand-alone juicy snack, so the thought of it in a savory context was a little weird.
Anyhow, I’ve did some tasting batches of watermelon and feta, and what do you know it works! The freshness of the watermelon plays beautifully with the saltiness of feta, but the addition of basil and good quality balsamic are essential.
They just make the dish: both basil and balsamic add such level of complexity to the taste that you wouldn’t believe it took barely 5 ingredients to make it.
One important note when bringing watermelon and feta together, something I’ve discovered only after we shot these gorgeous puzzles, which were completely Ieva’s idea, is that the proportion of watermelon to feta should be 2/3 to 1/3 at most. In fact, there can be even less of feta.
The reason behind it is that feta has such strong and intense flavor that it doesn’t take much of it to spice up the watermelon, so if you’d be attempted to construct these puzzles, do add another thick layer of watermelon to balance it all out.
- ½ medium watermelon
- 100 grams feta cheese
- handful fresh basil leaves
- 6 tablespoons extra virgin olive oil
- 4 teaspoons balsamic vinegar
- pinch of freshly grounded black pepper
- Either in a mortar pestle or a blender combine the olive oil, basil and pepper to a pasty oil and divide between 4 plates, placing a spoonful on the bottom.
- Cut the watermelon and feta cheese into equal cubes and arrange them on the plate, add more watermelon than feta. Otherwise, just cut the watermelon divide between the plates and crumble feta on top.
- Drizzle a teaspoon (or more if you'd like to) of balsamic vinegar on top and enjoy!