Watermelon and Feta with Mint

By Miriam Rubin

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  • watermelon and feta salad4 cups seedless watermelon, cut into ½-inch chunks
  • 6 ounces mild, creamy feta, cut into ½-inch chunks
  • ¼ cup chopped fresh mint
  • 2 tablespoons chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons sherry vinegar
  • 1½ teaspoons honey
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon Aleppo pepper

 

1. In a serving bowl, combine watermelon and feta.

2. Sprinkle with chopped fresh mint and chopped red onion.

3. In a cup, with a fork, blend olive oil, sherry vinegar, honey, lemon juice, and Aleppo pepper.

4. Pour blended mixture over salad; season with kosher salt and toss gently with a rubber spatula.

Makes 4 servings

Photography by Felicia Perrett
Originally published in Organic Gardening magazine, August/September 2014

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