Did you know that salt makes sweets sweeter? As a kid, growing up, I had friends that use to put salt on fruit. Eew! That was my lasting memory of fruit with salt. Fast forward, and now it’s a thing well, maybe not exactly salt on fruit, but salty things mixed with sweet things. You know what? The salty ingredient actually makes the sweet ingredients taste sweeter in contrast.
While I could think of numerous salads I long for during summer, none captures my longing quite as readily as the delicious contrast of sweet, juicy watermelon, creamy, salty feta cheese, over a bed of crisp greens and fresh herbs.
Any green would be refreshingly complimentary in this salad but my first choice is often the dark green, gently spinach leaf. The pink watermelon looks so pretty against the spinach leaf and the spinach does not compete with the juice that emits from the watermelon the way, say an iceberg lettuce would.
While cubes of watermelon can be cut at the same size as the feta, I love the whimsical added touch of using cookie cutters to press shapes out of the watermelon. But, here is the catch to that; potential waste from the scraps, unless you are clever enough to have already planned to save them for a refreshing and impressive summer Watermelon Cocktail (just so happens I got your back on that)!
Ingredients salad for 2
- Spinach – 2 cups
- Watermelon – 1 cup cubed or 12 cutouts
- Feta – 3 ounces cut into cubes
- Lemon Thyme Dressing – 2 tablespoons
- Salt/Pepper – to taste
- Smoked Dried Chili Flakes – a pinch
Toss the spinach, salt and pepper with the dressing. Place on a serving dish. Top with watermelon, feta and a pinch of chili. Serve cold.