Nothing screams summer barbeque like watermelon. It’s that quintessential food that says, “warm weather has arrived”. I love watermelon. I’d eat it cold and plain right out of the refrigerator everyday of summer. But when people are coming over for a day outside, I like to do a little something extra. This watermelon salad is really great and special. The combination of mint, feta, and watermelon may sound different but it’s really delicious. The sweetness of the fruit and balsamic contrasts with bitter radishes and salty feta. Quick, easy, but everyone will remember it.
Makes: 4 servings
Prep Time: 15 minutes Total Time: 15 minutes
1/2 large, seedless watermelon
1/2 cup crumbled feta cheese
6 radishes, thinly sliced
1/3 cup mint, chiffonade
3 tbs olive oil
1 tbs honey
1 tbs orange juice
1 tbs lemon juice
balsamic reduction, drizzled
1 large pinch of sea salt
- Cut the watermelon into large, bite-sized pieces.
- Add the feta, radishes, and mint, and lightly toss to combine. Arrange on a serving dish.
- Whisk together the olive oil, honey, orange juice, and lemon juice in a small bowl. Drizzle over top of the watermelon salad.
- Drizzle the balsamic reduction over the salad. Top with sea salt and serve slightly chilled.
Cooking In Red Socks 