I admit, there are times where I don’t want to turn on the oven and spend the day in the kitchen, baking up a storm. Especially with the heat wave we’ve had, I’d prefer to have something cool and refreshing that doesn’t require turning on the stove. So when I saw watermelon out at the markets, I knew this watermelon & feta salad would be the perfect recipe to beat the heat.
Now, I recognize that this is somewhat of a lame excuse for a post. I mean, it isn’t exactly a complicated recipe by any stretch. In fact, it’s not even really a recipe. You can modify all of these ingredients to taste. Throw them all in a bowl and in fifteen minutes you’ve got lunch. Add in some grilled chicken and greens, and you’ve got a casual dinner. The watermelon is the perfect sweet base for the salty feta, bright mint, and tangy lime. A beautiful retreat from the summer sun, this salad is sure to please.
Watermelon & Feta Salad
1 five-six pound watermelon, chilled
1 large handful of fresh mint (approx. 3/4 cup, loosely packed)
4 ounces feta cheese, crumbled
The zest & juice of 1 lime
salt & pepper to taste
drizzle of olive oil
Cut watermelon in half and place cut side down. Run your knife along the sides to remove the rind and cut into bite-size cubes. Place cut watermelon in a drainer above a bowl to catch the excess juice. (Note: the leftover juice is great for cocktails!) Wash and chop mint and toss in a bowl with the cut up watermelon. Crumble feta and add to the salad. Zest and juice the lime and add to the mix. Sprinkle salt & pepper to taste (remember feta is salty so don’t overdo it on the salt). Drizzle a nice olive oil on the top and you’re finished.
This salad is best when served immediately, as it can develop too much juice if you make it the night before, so be sure to make it right before you plan to eat it. Enjoy!