Happy 4th of July! The sun is shining, the grills are fired up and it’s a great night for fireworks!
This is my first holiday off in a while, so I wanted to do it up right. To me, nothing says “4th of July” like hot dogs, burgers and watermelon. If I can’t stretch out the holiday, at least I can stretch out the holiday feast. I’m using my leftover melon (and i have a lot) in an easy “Lunch for a Week” watermelon salad.
This was my first time cutting up a whole watermelon. I didn’t quite know how to attack it, so I just started slicing like a scene out of “Psycho” and it seemed to turn out alright. I couldn’t believe how much fruit one small melon produced. I have two tubs full… way more than Joe or I could eat in one sitting, but plenty to last all week for a fun and fancy salad.
As Zoolander would say, watermelon and feta is so hot right now! Or so I’ve heard. It seemed like an odd combination to me, in fact, I felt a little like a kid eating brussel sprouts while taking my first bite: unsure of what to expect and almost certain it would be bad, but it turns out the flavors work together very well and the mint ties it all together. This is an awesome and easy salad for summer get-togethers, or a cool lunch at work.
( serves 2)
1 cup diced watermelon
1/4 cup feta
sliced vidalia onion
5-6 leaves if fresh mint sliced
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
juice of 1/2 a lime
In a small dish, mix oil, vinegar, salt, pepper, and lime.
Stir together until combined.
In separate bowl, combine melon, feta, onion, and mint.
Pour dressing over salad and serve.