fresh watermelon salad

Summertime is the season of salads, if you ask me.

With produce brimming aplenty from your own garden, CSA sign-up, local farmer’s market, or if {like me} you’re lucky enough to have a neighbor who shares their harvest, it can be somewhat challenging to figure out how to best utilize this bounty. I’ve gotten pretty creative in past seasons with pickling veggies, packing shredded squash into loaves of sweet and savory breads, and making jars and jars of sauces. But there still is the question – what do you do with the herbs?

I don’t know about y’all, but my once lowly mint plant has decided to grow without abandon as of late. In all honesty, I thought that this would be the one that didn’t make it. I have an “herb pot” garden that I tend to along the sunny side of our home, simply because with time management, it’s all I can afford. I’m certainly blessed in the basil and rosemary department, but the mint this year…eh…I wasn’t so sure. Little did I know that what would once be the epitome of Tiny Tim plants turn into a raging mint monster. No lie.

Now, us at the homestead can only make so much mint simple syrup and mojitos before completely burning out on this sweet green leaf. And rather than diminishing my love for this plant, I figured that there had to be some way that we could repurpose it. The light bulb hit, right then and there – salad! I was reminded of a barbecue we hosted a few summers ago, and I served up a sweet watermelon and mint salad. Going along those same lines, I set out to recreate it, but with a few different twists and turns.

As I mentioned, I wanted to avoid any overly sweet flavors in this particular dish. Using watermelon and mint, both very sweet on their own, would sure to be an overpowering combination. Keeping that in mind, a salt element would be an important, if not necessary, addition to this dish. I recalled a photo of watermelon and feta cheese paired together, and I knew that would be perfect. A bit of a kick from coarsely ground pepper would counterbalance the salt and sweet, and finally, on somewhat of a whim, I added in a few dashes of red wine vinegar, just to help cut through all the flavors.

This salad is the perfect example of summer, and sunshine, and warm weather, all mixed up in one pretty bowl. It’s the perfect dish to whip up for any dinner party or get-together, and I promise that your guests will be wowed, both on the levels of presentation and flavor!

~~~

Fresh Watermelon Salad 

Ingredients:

roughly 5-6 lbs. fresh watermelon, cubed into bite-sized pieces

1/2 cup fresh mint leaves, washed and left whole

4 to 6 ounces feta cheese, coarsely crumbled

red wine vinegar, to taste

pepper, to taste

 

To Prepare:

In a large bowl, mix together the cubed watermelon and feta cheese. Make sure to leave the feta as coarsely crumbled as possible; if stirred to aggressively, the cubes will disintegrate.

Fold in the whole mint leaves, making sure to evenly distribute.

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Season to taste with pepper {I omit any added salt in this recipe, because feta cheese by itself has such a salty and delicious flavor}. Add in several hefty dashes of red wine vinegar, to help cut through the sweetness of the fruit and brighten up the bold notes of the cheese. Store in the refrigerator, tightly covered, until ready to serve.

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Salad will keep, covered, for up to 4 days. 

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