I will have to come up with different ways of using the numerous watermelon and cucumbers the garden provides in the summer.
For today, I chose the classic watermelon, feta, and mint combination, throw in some crunchy cucumber as well, season and dress with extra virgin olive oil.
It is tasty and familiar, and I start thinking, what other ingredients might fit perfectly with everything and turn this mingle into something rather unusual and even more delicious? The answer comes from a vinegar and a spice, and is a really pleasant surprise.
Adjust the relative volumes to the amount of each flavour you like. I like to make this as much about the watermelon as about the cucumber, with quite a bit of feta and mint.
In a bowl mix:
Watermelon, de-seeded and cut in 2 * 2 cm bites, 3 cups
Cucumber, washed, de seeded, cut lengthwise in quarters, de=seeded and cut very thinly, 2 cups
Feta. crumbled, 1, 5 cup
Mint, chopped thinly1/2 cup
Balsamic Vinegar 1,5 tbsp
Sichuan Peppercorns, 1, 5 tbsp
Salt, 1/4 tsp at least
Taste and adjust. Dress with:
Olive oil
right before you serve, and sprinkle some small mint leaves on top.
Lastly, if I didn't have allergy restrictions in the group, I would have also garnished with
Pine nuts, or almonds, toasted