Watermelon Salad with Fresh Mint & Crumbled Feta

To be honest, we are not watermelon people. This is one of the many things that Keith and I have in common.  While most of the neighborhood kids were slurping up watermelon in the summertime, Keith and I were both sitting on the sidelines, silently wishing for the ice cream truck to drive by. It’s not like we hate watermelon, we just don’t crave it like most people we know. That is why we couldn’t believe our strange attraction to the boxes of brightly colored watermelons at the farmer’s market the other day. Maybe it was the heat, but those melons were calling to us. We had to act on this strange impulse. Watermelon salad seemed like a natural choice for us. When in doubt, add cheese (that’s a motto we live by). Fresh, crumbled feta would help to add flavor to this fruit we met with such ambivalence. Luckily, we had an abundance of mint and cucumbers in the garden, so we threw those into the mix. Keith topped his simple creation with fresh lemon juice. Be sure to refrigerate all the ingredients before assembling this salad. It tastes much better cold.
Everyone was happy (and pleasantly surprised) by Keith’s watermelon salad. It is the perfect balance of sweet and salty, crunchy and soft. It makes for a refreshing light appetizer in this oppressive heat, and guess what? It tastes good! There I said it. I cleaned plate and even went in for seconds. It must have been the cheese.

5.0 from 1 reviews

Watermelon Salad

 

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Prep time

15 mins

Total time

15 mins

 

A summer fresh salad with succulent ingredients, perfect as an appetizer or a dessert.

Author: Superman Cooks

Recipe type: Salad

Cuisine: American

Serves: 4 portions

Ingredients

• 4 Cups seeded watermelon, cut into ½ inch pieces
• 1 lemon
• 2 Cups cucumber, diced into ¼ in pieces
• ½ C feta cheese
• 6-8 mint leaves

Instructions

1. Combine melon, cucumbers in a mixing bowl and toss gently
2. Squeeze juice from one whole lemon over melon and cukes.
3. Roll 6 mint leaves and chiffonade (cut into thin strips). and mix into salad.
4. Refrigerate for at least 30 minutes.
5. Serve onto small plates and top with feta cheese.
6. Garnish with mint leaves.

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