Living in Hawaii, it’s easy to lose track of the seasons… I suppose I’ve got something of an endless summer mentality. But while sunny beach days aren’t in danger of going away come Labor Day weekend, summer produce won’t last much longer.
Since August is only a day away (seriously, where has the year gone?), I’ve decided it’s time to stuff myself with as many berries, stone fruits and other goodies while I still can. My first priority: watermelon.
For twenty-something years it never occurred to me to enjoy watermelon any other way than plain ol’ slices or cubed in a fruit salad. Delicious? Yes. But also a bit boring. Thankfully I’ve been making up for lost time in recent years, enjoying it in tequila mojitos, in summery salads with tomatoes and avocado, and made into a juice with ginger and lime. Who knew watermelon was so versatile?
Watermelon also makes one heck of a pretty summertime salad when combined with feta and mint and tossed in a lime dressing. Salty, sweet and oh-so-pretty (a pink salad!), it just might become my new go-to potluck or BBQ contribution between Memorial Day and Labor Day.
Watermelon Salad with Feta and Mint
Seek out real sheep’s milk feta for this recipe- most stores sell faux feta, which is made from cow’s milk.
Yield: 4 servings
Prep Time: 15 m9nutes
Total Time: 15 minutes
* 8 cups cubed seedless or seeded watermelon
* 2/3 cup very thinly sliced red onion
* 1/2 cup finely chopped mint
* 3 Tablespoons lime juice
* 1-1/2 Tablespoons olive oil
* handful or two of arugula, washed (optional)
* 1-1/3 cup crumbled Sheep’s milk feta
* mint leaves for garnish (optional)
In a large bowl, combine the watermelon, onion, and mint. Add the lime juice and olive oil and toss well to coat.
Scatter the arugula on a large platter, if using. Mound the salad on top of the bed of arugula. Sprinkle the feta on top and garnish with mint leaves, if using.