This recipe has been in my files for a while now, however I’ve yet to write it up. I don’t want another summer to go by without mentioning that this is one of my favorite summer salads and that it pleases everyone in the house.
Watermelon and Feta Salad is an oldie but a goodie. It’s classic for a reason. My favorite rendition here strictly tosses watermelon, feta, and mint in a lemon and olive oil vinaigrette. That said, there are versions that have olives for a fruity, salty kick or jeweled pomegranate seeds for a a nice pop of flavor. Feel free to add either of those in (but not at the same time). I will say the pomegranate goes better with a lime-olive oil dressing rather than lemon, but truly both work gorgeously.
This is absolutely perfect to bring to a BBQ. It’s a crowd pleaser, but I will say, make this the same day you want to serve it or at the very least hold off on adding in the feta. The salad doesn’t age well, in terms of looks, but will still be tasty. Eat within a few days.
Watermelon and Feta Salad
1 medium watermelon, cubed
about 5 ounces feta cheese, crumbled
a half clamshell of mint, chopped
1/2 – 1 lemon
3-4 tablespoons olive oil
Peel and cube the watermelon, crumble up and add in the feta, add in the chopped mint. Using a reamer, juice the lemon over the watermelon, feta, and mint. Your looking for a good tablespoon of lemon juice here, I usually only need half a lemon, but if yours is stingy use the whole thing. Drizzle over the olive oil. Toss everything together to mix well. Eat with gusto.