Kefalotyri, a stout Greek cheese, is perfect for mingling in this watermelon basil salad. If you can't find Kefalotyri, you can substitute feta (preferably French), queso fresco, haloumi, or chevre. The original recipe calls for three types of melon, but feel free to use all watermelon instead.
Prep Time 20minutes
Total Time 20minutes
Author Stephanie Stiavetti
1/2poundwatermeloncut into 1/2-inch thick slices
1/2poundhoneydew meloncut into 1/2-inch thick slices
1/2poundcantaloupecut into 1/2-inch thick slices
3/4cupchopped fresh basil
1/4cuplemon juice(or more, if you like your salad really tart)
3/4poundKefalotyricut into 1/2-inch cubes
2tablespoonsgrapeseed oilor fruity olive oil
Using these vegetables cutters or your choice of other tiny cookie cutters, cut your melon slices into as many little shapes as you can get out of each slice.
In a large bowl toss together melon, basil, lemon juice, lemon zest, and salt. Add ketalotyri or the cheese of your choice, crumbling gently with your fingers. Using a wooden spoon, gently fold the salad while dribbling in the oil. Taste and add more salt, if you like. Serve chilled or at room temperature.
Nutritional analysis is based on using feta cheese.