The South: Watermelon, Feta, and Mint Salad

Let’s start out with something simple, shall we? With most of the watermelons already out of the patch, I am making a last ditch attempt to use them before we lose them. I think many would agree that the sweet fruit holds an important place in their food memories. We munched on slices in the summer as kids and “infused” them with the highest grade vodka in college. As we are all grown up now (or are supposed to be), perhaps we should make them into a salad?

Though it may sound bizarre, it's a staple at lots of trendy restaurants because the sweet and salty works. Try and use a seedless watermelon to avoid having your guests spitting all over the place and low fat feta is perfect if you are watching the tumm.

RECIPE: (serves 8 as side)

watermelon salad.jpg

-1 watermelon, cut into bite size pieces
-1 block of feta (can also use lite), broken into crumbles
-1/2 cup white wine vinegar
-1/2 cup extra virgin olive oil
-1 small bunch chopped mint
-1/2 tsp lemon zest
-cracked pepper and sea salt,to taste

Combine all ingredients and serve.


Posted on August 19, 2013 and filed under salad, world travel.