Watermelons are suddenly everywhere: market, grocery store, barbecues, half-consumed in the back of your refrigerator. I’m not really a fan of plain-ol’ watermelon, but as I tell my kids every time they turn up their noses at cauliflower or anchovies (or cauliflower and anchovies ... ), for every food you think you dislike, there’s a recipe to change your mind. Shannon Christopher, accounting assistant at the Witte Museum when she’s not gardening and cooking, made the case for watermelon at a Memorial Day barbecue. The lime and pineapple-mint dressing, spiced up with a little jalapeño, works against the sugary-sweetness of the melon. The salad can be assembled quickly, another asset during the hot season.
Zest of 1, juice of 2 limes
½ jalapeño, minced
3 T olive oil
Freshly ground black pepper
1 handful fresh pineapple mint, chopped
10 c watermelon, cut into bite-size chunks
8 oz feta cheese
Combine lime zest and juice, jalapeño, olive oil, pepper, and 1/3 of the mint. Set aside for a minimum of 15 minutes, or in the fridge overnight. Toss with watermelon, crumbled cheese and remaining mint. Serve immediately.