Recipe here.
I brought this to a barbecue yesterday, though it was getting late for me to get going, and I omitted the olives because I just didn’t feel like chopping them up (also, I didn’t get fussy with the feta slicing). It’s quite tasty, and the salty feta goes incredibly well with the sweet watermelon.
About that running out of time thing — I had several things going, including a pot of tomato-basil sauce, this salad, and a peach-raspberry salsa. I didn’t get pictures of any of it before I went off to Queens. But once I got to Jamaica, I had a horrible thought: I could remember putting a lid on the tomato sauce, but did I turn off the stove?
Turns out I did. But I only know this because I asked my friend Jon to check for me. And my apartment’s a mess, too, so it was a little embarrassing to not only have to ask him to check, but for him to see the state of my lodging.
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