The Davis household has been counting down the days to summer break for weeks!  It truly is one of our most beloved seasons in the Bluegrass with hot summer nights on the patio, barbeques, campfires, flashlight tag, and just “doing life” with neighbors and those we hold dear. 
On nights like this, I want a dinner with dishes that are light and refreshing to the palette, not to mention my waistline (It’s swimsuit season people!). This watermelon salad recipe is not only simple; it’s healthy, and delicious.  The flavor combination may sound odd at first, but when combined, the layers of flavors create a wonderfully balanced bite.  If you have ever tried and liked salted watermelon, then this will be your new go to summer salad your family and friends will be sure to enjoy.

Summer Salted Watermelon with Feta & Mint
Total Time: 10-20 minutes | Yield: 6-8 servings

  • 1 seedless watermelon
  • ¼ cup red wine vinegar
  • Salt and black pepper
  • ¼ cup of extra virgin olive oil or canola 
  • 2 TBSP fresh mint leaves, chiffonade (rolled and sliced in thin ribbon-like strips)
  • ½ cup of feta cheese crumbled
  • Splash of lime or lemon juice
  • 1 red onion, sliced thin
  • Mint Sprigs for garnish

Cut the rind from the melon, cut into cubes and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil and lemon/lime juice, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
Optional:  I have also served this salad with all of the ingredients finely chopped in appetizer spoons as bite size tapas for parties and guests have loved it!

Posted on 2015-06-11 by Allison Davis