When I was little, my grandparents had a summerhouse with a small garden right next to a beautiful swimming lake. It felt like I spend every single day in summer over there. Year by year. In that lake I learned how to swim, how to avoid conflicts with swans and how to windsurf. When I was five years old I decided to get my first swimming badge that officially showed that I’m a swimming beginner. So my grandmother bought a poster for me that listed all the swimming rules I needed to know by heart. I still remember that I really hated that one rule. It says ‚Never go into the water with a full or completely empty stomach‘. So every time we had lunch, my mother wanted me to wait half an hour before keep on playing in the water with my friends.
At the lake several other families had summerhouses as well. We have been a lot of children and became best friends during our vacations. We really have been keen swimmers that spend hours with swimming, diving and jumping off from wooden footbridges. Our stomachs growled loudly when lunch was served. And even in the afternoon when my grandmother baked cookies and small meringues I could have swallowed a whole pot of pasta again. But instead of having a snack nobody of us children wanted to take a break from all the fun. So sometimes our parents just brought us some freshly sliced watermelon, telling us that this is such a light snack where the swimming rule wouldn’t count. So watermelon became our all-time favorite meal. And with the time they created a meal made from watermelon that ended up in a savory summer salad with watermelon. A meal that didn’t want us to wait that half an hour. Our partner in crime.
Summer Salad with Watermelon and Feta Cheese
1/2 medium size watermelon
150g lamb’s lettuce
300g feta cheese
50g pine nuts
2 tbsp cranberry mustard
4 tbsp cranberry vinegar
4 tbsp sunflower oil
Dice the watermelon into bite-sized pieces and give them into a big serving bowl. In a frying-pan slightly toast the pine nuts on low heat. Then let them cool down. Clean and rinse the lettuce and give it to the watermelon. Then break the feta cheese into small chunks and crumble it over the salad. In a small bowl mix all the dressing ingredients and pour it over the salad. Before serving sprinkle some toasted pine nuts on top.
Note: The lettuce might become limp very fast. Best is to prepare the salad shortly before serving.