Feta Watermelon Salad with Watercress
- Yield 8 servings
- 1 4-pound piece of water-melon (about 1/4 of a small to mediumwatermelon)
- 6 ounces feta cheese,crumbled
- 1 small bunch watercress
- Olive oil
- Freshly cracked black pepper
- Cut watermelon from rind. Cut into wedges about 1/2 inch thick by 2 inches, removing seeds as necessary. Arrange watercress on a platter. Top with watermelon. Crumble feta cheese over the watermelon. Drizzle with olive oil and sprinkle with pepper.
Recipe by Mindy Merrill, a food writer in Nashville, Tenn.