This summer salad of watermelon, mint, and feta is so easy and always a hit! I can’t take full credit as there are 100’s of versions out there. Eric, my fiancee, is the original one who found this recipe and has been making it faithfully for BBQ’s and parties every summer since. My version is modified slightly as I use goat cheese feta instead of regular feta as I find it more digestible. What are your favorite summer salads?
1 medium to large size watermelon
3 ounces goat’s milk feta or regular feta cheese
unsweetened rice vinegar
pinch of black pepper
1 cup mint leaves
Cut 1/2 to 2/3 of your watermelon into bite sized cubes
Add in 1/4 cup of unsweetened rice vinegar and 1/4 cup of olive oil
Chop 1 cup mint leaves into mint chiffonades (aka ribbons). Tip: I do this by placing 4-5 leaves together and rolling into a mint roll then chop horizontally to create ribbons.
Add in chopped mint and pinch of black pepper to taste.
Cut feta cheese into cubes or use pre crumbled feta. Add into watermelon, olive oil, vinegar, and mint mixture. Mix around a bit.
Chill in fridge until ready to serve.