Name: Marinated Feta with Watermelon, Fennel and Mint
Yield: Serves 6–8
Cuisine: United States
Ingredients: 800g/1lb 12oz feta cheese; 2tablespoons unsalted, pistachio nuts; 2 tablespoons white wine vinegar; 6 tablespoons extra virgin olive oil; Juice and zest of 2 lemons; 1 small fresh red chilli, seeded and finely chopped; 1 tablespoon thyme or oregano, finely chopped; 1 tablespoon fresh mint, finely chopped; 1 tablespoon fresh coriander, finely chopped; 1 tablespoon fresh mint leaves; 2 handfuls of fresh flat-leaf parsley leaves; 2 fennel bulbs, thinly shaved; 1 small (1 kg/2 lb 2 oz) watermelon, skinned, seeded and cubed; 1 tablespoon nigella seeds; Sea salt and black pepper; 1½ tablespoons white wine vinegar; 4 tablespoons extra virgin olive oil; Freshly ground black pepper; A little sunflower oil

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Around the World in 80 Dishes

By David Loftus

Published 2012

About

Back on the railways again for another epic journey across a continent from coast to coast, taking in Oregon, Utah, Wyoming, Nebraska and finally reaching New York. The food you’ll encounter if you travel through America — from east to west, north to south — is far more complex and varied than we generally recognize. Let’s leave San Francisco with a taste of East Coast sunshine.