Last summer I made a good watermelon, feta and mint salad, but I felt like it had potential to be great. I remember my first version of the salad being delicious, but also a bit slick (perhaps the olive oil?) and a tiny bit salty (too much feta or kalamata olives?). So this time around I've got a really light, incredibly easy recipe that can be made in about five minutes. No oil, very little salt and tons of fresh summer flavors. This one's definitely a winner!
Watermelon & Mint Salad: The 2011 Version
WATERMELON & MINT SALAD
Time: 5-10 minutes
Makes: 2 servings
- 2 1/2 cups watermelon, cut into 1" chunks
- 1 cup hard feta cheese, cut into 1/2" pieces
- 8 pitted Kalamata olives, coarsely chopped
- Leaves from one large mint sprig, chiffonaded
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- Juice from 1/2 lime
Watermelon & Mint Salad
Place the watermelon pieces, feta, olives and mint into a bowl. Squeeze the juice from half a lime onto the mixture, followed by a few dashes of cayenne pepper, salt and freshly-ground pepper pepper. Toss gently and serve immediately. (Note: Buying pre-cut watermelon pieces is a huge time-saver. Just make sure not to include the watermelon juice that sits at the bottom of the container). The salad can be stored in the refrigerator and eaten the next day as well.
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