The recipe I share this week in my Twice as Tasty column for the Flathead Beacon gets right to the heart of summer, pairing sweet, juicy watermelon with tangy, salty feta cheese. Like many of my favorite recipes that use feta, you can buy a high-quality block in brine for this salad. I like a creamy Bulgarian sheep’s milk feta, which holds its shape well, or the sharp taste of Greek sheep’s milk feta alongside the sweet melon.

My favorite pairing is homemade Dry-Salted Feta. Even when I use whole cow’s milk instead of milk from goats or sheep, it has far superior flavor and texture to the crumbly, dry store-bought American feta made from skimmed cow’s milk. The hardest part about making feta is holding the milk at a steady temperature for a couple of hours—a challenge that is far easier amid summer’s heat than during freezing winter months.
Learn to make Watermelon and Feta Salad