6.19.2013

Watermelon, Mint & Feta Salad

Lemon Italian ice at Midsommarfest
As you've probably noticed, I haven't been posting much lately, despite my ambitious summer plan to work through all of my half-written drafts and actually finish them. Let's just say that the combination of the two online classes I'm teaching & the two online classes I'm taking, along with the lure of the fantastic weather (I am all about the awesome street festivals and walks by the lake), has left me *so* ready to unplug by midday. Oh, and let's not forget my rockin' gym schedule (I've made it 35 times since the end of the semester!), visits to new restaurants (more about this soon), and various birthday celebrations (my favorite six-year-old turned seven - where did the last year go?!). It has been quite a crazy-busy, but totally awesome summer so far!

While the temperature is still fairly mild, I've still starting moving into my summer no-cook mode. I've mostly been craving salads and sandwiches (the Avocado, Apple & Brie Sandwich has made multiple appearances), as well as a ton of fruit. Above all, I am seriously digging all things watermelon this year. I picked up a lovely watermelon and feta salad at The Goddess and Grocer not too long ago and was inspired to make my own version (one that doesn't involve me picking out all of the onions!). The Watermelon, Mint & Feta Salad is a simple dish that highlights one of the best flavors of the season. This salad is light & refreshing and has a delicious sweet/salty/minty flavor combination. It has officially become my new favorite summer dish!

 
Watermelon, Mint & Feta Salad

INGREDIENTS
1 small chilled seedless watermelon, cut into 1 inch cubes & drained
1 cup feta, cut into 1/2 inch cubes
1 cup fresh chopped mint
2 limes, juiced
1/4 cup EVOO
3/4 tablespoon freshly ground black pepper

DIRECTIONS
1. In a small bowl, whisk together lime juice, olive oil, and black pepper to create a dressing.

2. Set aside a small amount of mint (1 tablespoon or so). In a large bowl, pour the dressing & remaining mint over the watermelon cubes and toss gently.

3. Fold in the feta cubes and sprinkle with mint. Cover the bowl and chill in refrigerator for 15 minutes-1/2 hour (it's best served cold).

If you're not an onion hater like me, you may want to add in some finely diced red onions. To mix it up a little, try using cream of balsamic in place of the dressing - this is really delicious with watermelon.

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3 comments

  1. That looks so delicious! I have a watermelon just sitting in my refrigerator; now I know what to do with it!

    ReplyDelete
  2. I have made a very similar salad with watermelon, cilantro, red onion and basalmic vinegar. Proportion each to your own taste and you are good to go!

    ReplyDelete

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