*Every year at Ben Gurion University of the Negev they have a day called Yom Hastudent (Student Day). Student Day is a glorious event when classes are canceled and the students take over the university lawn. There are concerts, water slides, games, vendors of all varieties, contests, and tons of free food. Inevitably, the snack of choice on these hot desert days is always a big slice of watermelon with a wedge of salty cheese on the side. I at first thought it a strange combination but I realized that if my mother and grandmother always prefer their melon with a sprinkle of salt than eating melon with salty cheese is a variation of that. So, I can technically stop here and not even make a recipe out of this since the only ingredients could be one watermelon slice and a wedge of feta. However, if you want to serve this dish at a barbeque than this is a slightly more aesthetic way to present the yummy sweet and salty creation.
Ingredients
8 cups watermelon, rind and seeds removed and chopped into 1-inch cubes
1/2 cup feta, crumbled (or any salty cheese. Israelis use ‘bulgarit’)
1/2 cup fresh mint leaves, chopped
1/2 cup fresh parsley leaves, chopped
1/2 cup fresh lime juice
Directions
1) Gently combine the melon, feta, and herbs in a large serving bowl. Toss with lime juice and serve.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.
