This is one of my favorite summer dishes, for the obvious reasons – it’s light and refreshing, combines sweet and savory flavors beautifully, and is a cinch to make! It may seem like an odd combo if you haven’t encountered it before, but try it once and it will become a staple of your barbecues, picnics, and cookouts.
2 pounds watermelon
8 ounces feta cheese (not pre-crumbled)
1/2 medium-sized red onion
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
Cube watermelon into roughly 1″ chunks, and cube feta into roughly 1/2″ chunks. Slice red onion thinly, then slice each disc into quarters and separate pieces. Chop mint roughly. Combine all ingredients in a large bowl and stir gently.
In a small bowl, whisk together oil and lemon, then use it to dress the salad, stirring gently again. Some feta chunks may break up, which is fine, but you don’t want to pulverize them! Serve chilled, within four hours from assembling, for optimum freshness.
If you’ll be in a rush before serving, you can do the chopping and slicing in advance and assemble the ingredients at the last minute. Enjoy!