For this week's recipe, I'm serving up something new in my salad repertoire. I've seen this salad at different picnics and have been intrigued. What follows is a compilation of many recipes, and makes for one very easy, quite unique salad. As a simple girl, I love the fact that I can create such an interesting salad with only a few ingredients - one of which is growing rampant in my yard! (No complaints, though - that fresh mint also goes very well in a fresh mojito!)
For this Watermelon Feta Salad with Mint, you will need:
- 10 cups cubed watermelon (approx. 5 lb)
- 1/2 c. mint (approx. 40 leaves)
- 2 limes (oops! are there three in the photo?)
- 1 c. crumbled feta
- 1/4 c. olive oil
- 1/2 t. kosher salt
Measure out 1/4 c. oil and pour into small bowl.
Juice two limes and pour into oil.
Measure a generous 1/2 t. salt and pour into oil/lime juice mixture.
Whisk together and set aside.
Now, to prepare the watermelon - does anybody else find it tricky to turn an oval into small squares? I figured out this method to get the most even-sized cubes.
First, cut off the end of the watermelon.
Quarter the watermelon.
From the top of each quarter, make 1 inch slices down.
From each of these pieces, cut along the rind and remove.
Lay the remaining piece flat and cut 1 inch lengths.
Then, cut across these with more 1 inch cuts.
Repeat for the remaining quarters of watermelon - lovely 1 inch cubes of watermelon! (If your watermelon is extra juicy, you can strain in a colander before mixing the remaining ingredients.)
Here's a handy way to cut your mint, too! Rinse and dry approximately 40 leaves.
Stack your leaves (about 20 at a time) and pinch tight.
Use your kitchen shears to cut across the leaves to create thin strips.
There you have it! A simple summer treat that perfectly blends sweet, salty, citrus and spice for such a flavor explosion! Try it with some spicy grilled chicken.
Have fun surprising your friends with something new and different!