While the weather starts getting a bit cooler (who knows if it will last!) I like soaking in the last tastes of summer before I bust out the apples and pumpkins. While I love watermelon, I find it hard for our family to eat a whole watermelon before it goes soggy. I recently decided to mix it up and make a salad out of it as a side dish to our salmon burgers.
Watermelon & Feta Salad
Quarter watermelon, cubed
10-12 mint leaves, sliced
Low-fat crumbled feta cheese
1 TBSP apple cider vinegar
1 TBSP honey
2 TBSP extra virgin olive oil
salt and pepper to taste
Add watermelon and mint to a large bowl. Stir until mint is mixed throughout.
In a mixing bowl, whisk together apple cider vinegar and honey. Slowly add and whisk olive oil to emulsify. Add a dash of salt and pepper to taste.
Gently pour the mixture over the watermelon, adding a little bit at a time. Depending on your bowl, you may not use all of it. Sprinkle the crumbled feta on top and gently stir. Serve immediately to keep the mint and cheese fresh.
Food Network’s Summer Fest link up! Here are more amazing melon recipes!
Jeanette’s Healthy Living: Watermelon-Mint Freeze
What’s Gaby Cooking: Melon and Prosciutto Salad
Cooking With Elise: Quinoa Crunch With Melons, Blueberries and Yogurt
Cooking Channel: Five Things to Make With Watermelon
Healthy Eats: Melon Refreshers
Ingredients, Inc.: Melon-Arugula Salad
Daily*Dishin: Honeydew Melon Salad With Genoa Salami and Mozzarella Fresca
Made by Michelle: Cantaloupe Popsicles
Chez Us: Cantaloupe Lime Agua Fresca
Napa Farmhouse 1885: Mixed Melon Smoothie
Virtually Homemade: Melon-Mint Popsicles
Thursday Night Dinner: Cantaloupe With Figs, Basil and Kalamata Olives
Zaika Zabardast: Cantaloupe Soup With Cardamom Infused Cherry Syrup
Sweet Life Bake: Paletas de Melon
HGTV Gardens: Garden-to-Table: Melons
FN Dish: There’s More to Melon