The summer I was living in Israel, I ate watermelon sprinkled with tangy, Bulgarian Feta cheese every day. The refreshing summertime combination is a salty, sweet, healthy and re-fueling snack. The dish sometimes gets spiced up with Zaatar, mint, special olive oils, seeds and more. However, the base of feta and watermelon remains the same.
In the USA, particularly in NYC, I find myself a bit more beholden to the whims of a seasonal market. We do not have (fresh) watermelon year round – our peak season is May through September. The savory super-fruit, Pomegranate (which also has roots in the Middle East), tends to have a harvest season that extends from October until December.
Pining for the warmth of the summer months, and craving a cuisine based in desert terrain, I found myself at a cross-roads between time-of-year and availability of produce. Therefore, I bring you the End of Summer Salad – a mix of middle eastern loves, autumn output, and Mediterranean influences.
- 1 Large Watermelon
- 1 Cup Crumbled Feta Cheese – preferable brined
- 2 Pints grape tomatoes
- ¼ Cup Yuzu Citrus Marinade
- 2 Tablespoons Oil Oil – I used Round Pond, Italian Varietal, which has a very ripe, slightly spicy and green taste
- Lemon Flake, flavored sea salt from The Meadow
- Pomegranate Seeds for sprinkling
Bon Appétit OR as they say in Israel – (be’te-avon) בתיאבון!