We’re fighting to squeeze every juicy bit out of summer. We acquired a helluva watermelon, which made a helluva watermelon, feta, mint salad. We served it with hamburgers–and a Caprese salad. Yes, one dinner, two salads. Perhaps, we’re health nuts? Like starting now. Maybe.
If we owned a minor league baseball team, we would name it the Fighting Watermelons. Why? It’s just plain fun. Beyond that, watermelon is synonymous with summer, fresh-cut grass, and the outdoors. You’ve got to admit it: it’s a perfect mascot.
Picture the 20-something, recent grad running around in a giant watermelon custume, shaking hands, posing for photos, ruffling kids’ hair, and engaging in antics. Imagine the contests. Watermelon tosses. Watermelon rolls. Greased watermelon races. And the promotions. Watermelon bobble heads. Half-priced Watermelon margaritas. “Bring your melon to the park” night. Pure magic.
That’s a lot of gibberish about watermelons. Sorry. We had to do it, and we already wasted our best watermelon story on a post about cantaloupe. Here’s the recipe.
Watermelon, Feta, and Mint Salad
Ingredients
- 1 mini seedless watermelon, cubed
- 1/2 cup of crumbled feta
- 1/2 cup of roasted nuts, chopped (hazelnuts or pecans)
- Zest of 1/2 lemon
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic glaze
- Sea salt and pepper, to taste
- Handful of mint leaves, sliced into ribbons
Directions
Arrange cubed watermelon on serving dish. Sprinkle crumbled feta on top. Add chopped nuts. Zest lemon over mixture. Drizzle with olive oil and balsamic glaze. Season with sea salt and pepper. Garnish with ribbons of mint leaves. Serve immediately. Enjoy.
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