Monday, June 16, 2014

Watermelon Salad with Feta and Mint

Just like life can be boring without adventures and imagination, salad can be awfully boring and predictable. Please, resist a boring salad!  

I get in a salad rut from time to time, and use Pinterest to spark my imagination. That usually leads to making my own vinaigrettes, and adding exciting toppings like quinoa, pepitas, berries, avocado, hard-boiled eggs, or nuts. Here is the link to one of my all time favorite salad posts by Andie Mithchell on how to keep a salad FUN and under 400 calories. 
I brought this salad to a neighborhood gathering, and the flavor was perfect. The dressing balanced the sweetness of the watermelon. If you want to make a watermelon salad with more greens, check out Ina Garten's arugula, watermelon and feta salad. 
Instagram Favorites of the week:

  • wrightkitchen (my favorite foodie pictures AND you can order prints on her website)
  • bevcooks (again the cutest baby pictures)
  • yogainspiration
  • kimsunee (famous food writer)

Watermelon Salad with Feta and Mint
adapted from Paula Deen

1 (5 pound) watermelon
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 Tbsp chopped fresh mint (I added more because I LOVE mint)
Feta cheese (4 ounces), crumbled
Whole mint leaves, for garnish

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. 

In a small bowl, combine the vinegar, salt, pepper, and whisk until the salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. 

In a large bowl, combine the melon and feta. Pour the dressing over the melon mixture and toss gently. Garnish with mint sprigs.

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