Watermelon and Feta on a Salt Block

Mark Bitterman
Sprinkle some salt on a slice of watermelon and its flesh contracts to subtle firmness, its aroma blooms, and its flavor crescendos. If that's what a few scattered crystals can achieve, imagine what lavishing that slice with the unerring saline expanse of a salt block will do to it: fragrant, sensual, symphonic.

Ingredients
  • 1 (8 by 12 by 2-inch) salt block platter, or 2 smaller blocks 
  • 4 (1/2-inch-thick) quarter slices large watermelon, rinds removed, or 8 (1/2-inch-thick) quarter slices small watermelon 
  • 3 ounces feta, crumbled 
  • 6 fresh mint leaves, slivered 
Instructions

Chill the salt block platter in the refrigerator for at least 2 hours. Arrange the melon slices on the block, slightly overlapping--the more the overlap, the less salt imparted to the melon. Scatter the feta and mint leaves over the top. Serve immediately. For added pop, allow the dish to stand 20 minutes before serving. 
Yield: 
Makes 2 servings
  • The summer of low-alcohol drinks

    Summer is the season for low-alcohol drinks, from session beers to spritzes. Talia Baiocchi tells Melissa Clark about how some of these drinks, long popular in Europe, are making their way to the U.S.

Top Recipes

Culinary covers

Three-Michelin-star chef Corey Lee's new restaurant, In Situ, is the culinary equivalent of a covers band: Other chefs' greatest hits, made by him. He tells Francis Lam about the project.