Imagine this situation: you google a particular recipe you want to make for dinner tonight. Your search yields several versions of the recipe on various food blogs. You click on the one that seems the most appealing and you’re so excited to get to the ingredients/directions. Instead, you get a long essay about how each ingredient in the recipe makes the writer feel. This is my first recipe and I don’t intend to torture you with photos of every vegetable involved and how Thai chilies make me feel like I’m riding a rollercoaster. Because I know you’re here for one reason: the damn recipe.
I discovered several variations of a watermelon and feta summer salad on Instagram and food blogs so I decided to make my own version. Long story short: watermelon tastes delicious with any variation of feta, mint, herbs and a balsamic vinaigrette. The freshness and perfection of this salad lie in its simplicity. I personally prefer sheep’s milk (French) feta as it has a mild, creamier taste than traditional Greek feta. Valbreso has a good version and it is available at Whole Foods. Feel free to omit the Thai chilies if you’re not a spicy food aficionado.
Prep Time: 15 minutes
Servings: 4 (side salad)
- 1 small seedless watermelon
- 2 oz sheep’s milk feta
- 1 english cucumber
- 1 bunch mint leaves
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 lime, juiced
- Salt and pepper to taste
- 2-3 Thai chilies (optional)
1. Chop the watermelon into squares and slice the cucumber thinly.
2. Crush Thai chilies and mix with olive oil, balsamic vinegar, lime juice, salt and pepper.
3. Arrange according to your aesthetic preference and top with feta. Toss with spicy balsamic dressing when ready to eat. Tastes best if eaten within 24 hours, and slightly chilled.
Have you made this type of salad before? What did you add to yours? I plan to experiment with cilantro, onion, and shallots next time…