Watermelon Feta and Mint Salad

Are you looking for something a bit off the beaten track for your next summer get-together? Well, look no further. Sweet chunks of juicy ripe watermelon are complemented by the salty taste of feta cheese and tangy taste of red onion. Finished with mint, a splash of lime juice and a drizzle of balsamic glaze, you have a refreshing and unexpected combination of bright summer flavors that will round out – quite nicely - any picnic or barbeque menu.

This salad is a crowd-pleaser and, like many of my recipes, can be tailored to suit your palate. Don’t care for feta, how about a milder chevre? If you want to bump up the salty/savory aspect, add in some slivers of kalamata olive. Don’t have fresh mint on hand? Try some peppery arugula or sweet basil instead.  You can easily adjust the quantities up or down to feed as many people as you'd like. 

Watermelon Feta and Mint Salad

1 medium size watermelon, flesh cut into bite-size chunks

½ medium red onion, or more to taste, finely chopped

1 7-ounce package of feta cheese, crumbled

A handful of fresh mint, finely chopped

Sea salt/finely ground fresh black pepper

Freshly-squeezed lime juice, from half a lime

Balsamic Glaze:

½ cup balsamic vinegar

1-2 Tablespoons olive oil

1 teaspoon honey

Fresh lime juice from half a lime

Sea salt/finely ground black pepper

Into a large serving bowl, add the watermelon, the onion, the feta and the mint; season lightly with salt and pepper, and the fresh lime juice. Toss gently to incorporate. Cover and refrigerate until ready to serve.

To make the balsamic glaze, heat the balsamic vinegar in a small saucepan over medium-high heat. Allow it to come to a boil and then let simmer until reduced by half, about 4-6 minutes. (A quick note about reducing balsamic vinegar: be careful not to boil it down into a sticky, tar-like mess. Keep an eye on it and take it off the heat when it gets to a syrupy consistency.) Add in the olive oil, the honey, the fresh lime juice and some salt and pepper. Stir to combine and transfer to a small covered container when cooled.

When ready to serve, either dress the whole salad at the last minute, tossing gently to combine with the glaze, or pass the glaze alongside to dress individual portions. Once dressed, the salad needs to be eaten with some immediacy; it does not make for good leftovers.  Enjoy!