It’s Melon Madness at work this month and I’m tasked to introduce two deli-appropriate summer salads.  I’m obsessed with this salad at the moment.  Chunks of feta and watermelon are set ablaze by bright mint and tangy white balsamic.  If you’re not a vinegar lover, lemon juice is a great substitute.  Serve alongside simply BBQ’d chicken with grilled lemon and summer bruschetta.

Foodie note:  I hit the produce department for already cut watermelon, cutting it into even smaller 1″ chunks.  A 16oz container made enough salad for two.  If serving a larger group, get into a whole melon and serve remainder sections for dessert or breakfast.  That said, this salad is not as good the next day (which I never say!).  The watermelon begins to break down so it’s not very crisp.  I’m funny about fruit texture… maybe you won’t be as finicky.


Serves two:
16oz (2 cups) cut watermelon
4 oz feta, cut into 1″ chunks
1 tablespoon fresh mint, plus whole leaves for garnish
1 tablespoon extra-virgin olive oil
1 tablespoon white balsamic vinegar
1/4 teaspoon freshly cracked pepper

Julienne mint, prepare all ingredients; combine and toss gently.  Serve chilled with whole mint leaves as garnish.


Keywords: greek salad, watermelon, feta, mint, summer salad