WATERMELON, MINT, AND FETA SALADfeatured

There are certain foods where once I start eating them, I can’t stop. Apparently, with these foods I’m lacking that internal trigger telling me it’s time to stop eating. Chips and salsa, kettle corn, Cadbury mini eggs. All of it. I can just eat and eat with no siren going off in my head yelling at me to stop. Nada. It’s completely silent upstairs.

This watermelon salad is one of those foods. It’s just so good. And refreshing. And light. It mixes sweet and salty perfectly. Also proving an old college roommate’s theory that if you keep switching from salty to sweet foods, you can keep eating indefinitely.

This recipe comes from my good friend Kris Kane. I’ve been begging her to share it with me knowing full well I plan on spending the entire summer sitting outside, getting sun kissed while eating a big huge bowl of this salad.

Oh. I should also mention it’s ridiculously easy and quick to make. And doesn’t require you to turn on your oven in the middle of summer. High fives all around.

Recipe: Watermelon Mint and Feta Salad  |  Soundtrack: Weezer

• 5 pound watermelon, chopped
• 1 sweet onion or red onion, thinly sliced
• 2-3 tbsp chopped mint
• 3/4 cup crumbled feta
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• 6 whole sprigs of mint for garnish

Directions:
In a large bowl, place the chopped watermelon and sliced onion. Add the feta and mint. Toss to combine.

Add the vinegar and oil and gently toss then add salt and pepper to taste.

Serve immediately or chill in the refrigerator until ready to serve.

Everything is done to taste, so if you like more feta or mint, add more, etc…

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