Watermelon feta…high, watermelon feta high. Did Harry Styles just get stuck in your head? You’re welcome.
This salad, you guys, is the epitome of a summer dish. Currently it is 79 and sunny in San Diego and this is all you need for lunch and or dinner, well a body of water and a glass of rosé wouldn’t hurt. It’s a perfect combination of flavors and the fact that you don’t have to turn on the oven, even better.
Just make it and then tell me how right I am.
Just look at all that deliciousness. You can assemble this salad however you like. Its good all chopped up in a bowl, but I was going more for presentation this time.
Recipe adapted from Food and Wine
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon Tabasco
1/2 teaspoon freshly ground pepper
One small seedless watermelon, scooped into balls or cut into 1 inch chunks1 cup Feta, cut into 1 inch chunks or crumbled
1/2 red onion diced
1 cup coarsely chopped mint leaves
salt and pepper to taste
In a small bowl, whisk the olive oil, lemon juice, tabasco and half of your diced onion, season with salt and pepper to taste.
Add the watermelon and feta into a bowl or arranged on a plate, sprinkled with more red onion, drizzle in the dressing and sprinkle with chopped mint.
Even the girls jumped on the watermelon + feta bandwagon, it’s just too good.