Watermelon Salsa

As much as I love sitting on the back steps eating a big hunk of watermelon with the juice dripping from my chin and elbows, I gather that’s not always appropriate. Sometimes I have to do what Princess Persnickety calls “adulting”. Evidently drippy, sticky, elbows and seed-spitting contests aren’t consistent with adulting. Luckily, this watermelon salsa is. You can daintily pick up a tortilla chip and transfer the tasty bits of watermelon to your mouth. That way, you can eat watermelon neatly in polite company if you have to. (Well, at least until you spill it all down the white shirt you unwisely decided to wear. Ahem.)

The good news is that in addition to being grown-up party worthy, this salsa has become a friends and family favorite. The feta adds just the right amount of saltiness. If you hate cilantro, you can sub in basil. Just don’t skip the black pepper! (And in case you were wondering: Yes. Watermelon Salsa is nice with white wine, fine with beer, and utterly awesome with a margarita.)

This salsa is best eaten the day it’s made, but you can make it a day ahead if you wait until serving time to add the feta cheese. Watermelon salsa is an excellent choice to take to a summertime party–you can throw it together without breaking a sweat. Just remember to pick up a bag of plain tortilla chips–everybody has to get it to their mouths somehow!

Watermelon Salsa
6 cups seeded and diced watermelon
½ bunch cilantro, roughly chopped
3-4 scallions, thinly sliced
2 limes, zest and juice
1 t. black pepper
4 oz. crumbled feta cheese, or more to taste

Combine. Chill. Serve with tortilla chips.