Holy deliciousness. Foodies, I don't lie.
I know you're probably thinking, "watermelon and feta?" And what would you think if I told you this refreshing summer salad also includes kalamata olives and fresh mint? Crazy, I know.
This delightful summer salad was featured in the Lincoln Journal-Star a couple weeks ago. It had grabbed the attention of my mom, who wanted to make it while my sister and I were both home visiting. Genius.
I know this sounds like a completely odd combo - I'm not trying to persuade you to think otherwise. It is odd. But it's also very, very tasty. I promise.
So please, take a chance on this salad - I know you won't regret it!
Source: Ellise Pierce, Beat the heat with watermelon
2 pounds watermelon, cut into 1-inch cubes
Handful of mint, roughly chopped
10 kalamata olives, pitted and halved
Small red onion (about two tablespoons), diced
Juice of 1/2 a lime
1/2 teaspoon sea salt
7 ounces feta
Additional mint, for serving (if desired)
Combine the first 6 ingredients (through sea salt) in a bowl - tossing gently so the watermelon pieces stay whole. Refrigerate for an hour. Before serving, add the feta, additional mint (if desired), and pepper to taste.
Makes: 4 servings