We interrupt these self-indulgent ramblings to bring you an actual recipe. Enjoy.
- 1 small seedless watermelon
- 1 small red onion, peeled and quartered
- 4 oz. feta
- handful of chives
- olive oil, the best you’ve got, as needed
Using a sharp knife, remove all of the peel from the watermelon. Cut the watermelon into 1-inch thick disks.
Preheat a cast-iron skillet over medium-high heat. Cut half of the disks into 1-inch-thick lengths, and then crosswise into 1x1x3-inch blocks. Place a handful of watermelon blocks in the skillet and sear. (Do this in batches; don’t overcrowd the skillet!) When the first side gets a nice charred crust, about 1 to 2 minutes, flip the blocks and sear the second side, about 1 minute. Remove from the heat and place in a large mixing bowl.
Using a vegetable peeler, shave the unsliced watermelon and the red onion into thin slices. Add to the mixing bowl with the seared watermelon. Crumble the feta into the bowl. Mince the chives and add half of them to the salad. Drizzle a generous amount of olive oil over the salad and toss to combine, adding salt and pepper to taste. Transfer to a serving dish and sprinkle the remaining chives on top. Enjoy!
Your former student says that this looks delicious, and he still misses you. Oh and I will try this, and I graduated.
Still missing you
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