When the weather is as hot as it is today my go-to recipe is Watermelon, Feta and Black Olive Salad.  During the hotter months of the year,  I love looking at recipes from countries in hotter regions.  This recipe is enjoyed by many all over the world especially during months when you do not feel like heating up your home and being in a heated kitchen.

The sweetness of the juicy watermelon accompanied by the saltiness of the creamy feta cheese and Greek olives is the perfect combination and is especially refreshing on a hot summer’s days like today!  Expected temperature in Raleigh, NC will be 105! Guess what we’re having for lunch?

Think this recipe a bit strange?  Try it and let me know what you think!  You’ll be pleasantly surprised!

Tip: For dinner add some spicy shrimp! Cooks quickly on the stove or on the grill.  Serve over some fresh greens.

1 small red onion, halved and sliced

Juice of one juicy lime or two not so juicy limes

1 seedless watermelon, cubed or cut out with a melon baller

3ounces feta cheese, crumbled

1/4 c. extra virgin olive oil

A bunch of fresh mint leaves, chiffanade  (you can alps add fresh flat leaf parsley as well)

1 c. pitted Kalamata olives, rough chopped

Freshly ground black pepper to taste

Place your red onion in a bowl with the fresh lime juice.  Let it sit and soak up the juice for a few minutes.  In a large bowl add your sweet chunks of watermelon, your creamy feta, beautiful salty black olives and your aromatic fresh mint. Pour the beautiful green olive oil and red onion slices with their juice over and toss. Give a good grind of black pepper.  The additive of salt is not needed because of the ample amount in the feta and the Greek olives.