In Big Timber, a town of seventeen hundred people just northeast of us, lives Susan Pauli, a great gal and wonderful cook who is in great demand as a caterer. She makes this unusual summer creation as soon as the local watermelons have ripened. The pink color is gorgeous, and the salad travels well. Who would have thought that feta cheese and black pepper together would enhance the taste of watermelon?
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
3 cups 2-inch chunks watermelon, seeded
1 cup crumbled feta cheese
Coarsely ground black pepper to taste
1/2 teaspoon red-pepper flakes (optional)
Preparation
In a large bowl, combine the watermelon, feta, and a few generous grindings of black pepper. For a little more zing, add the red pepper flakes, if you like.
