Watermelon & Feta Summer Salad

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Kick cole slaw to the curb with the healthy, tasty, and refreshing summer salad. It’s also super easy and can come together in minutes.

Vegetables were very important in my family when I was a child and, as a result, vegetables are very important in my life as an adult. No meal is complete without them, which means you have to be pretty creative to keep from getting into a veggie rut. There were a number of salads in my youth that I continue to make today. While this one wasn’t prevalent in the past, it is a mainstay during the summers now.

Watermelon & Feta Summer Salad

4-5 cups watermelon, cut or broken into rough 1 1/2 inch pieces

1/3 cup feta cheese

1/2 cup arugula, optional

1 1/2 TBSP fresh mint leaves, chiffoned.

1 TBSP olive oil

1/2 TBSP balsamic vinegar

1 TBSP champagne vinegar (You can use all Balsamic if you prefer)

1 tsp honey

Fresh cracked black pepper

I generally buy those freaky, genetically modified “personal sized” watermelons and crack it, like a giant egg, on the edge of my counter. This allows me to let the watermelon drain a little bit before dicing. After about an hour of draining, I broke and cut the watermelon into 1-2 inch chunks. You can use a melon baller, too. I dumped the watermelon and above ingredients into a bowl and gentle tossed. The watermelon will absorb the vinegar nicely, so generally once everything is mixed, I will let the salad sit for about 10 minutes and then move the mixture to a strainer over a bowl, just to help get rid of extra water. It only needs to sit in the strainer a couple of minutes.

If I’m having this as a brunch or mid-day thing, or if feeding it to picky eaters, I will sometimes omit the arugula. It’s just so delicious, that slightly bitter pepperiness with the sweet refreshing nature of the watermelon, honey, and mint. Not to mention the salty tang of the Feta! Oh, it comes together ever so nicely!

Just as beautiful to eat with your eyes as with your mouth!

Skip the arugula and add a croissant for brunch.


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