No. 135: Watermelon Salad with Feta & Mint

One of my favorite Christmas carols was on my mind this week. But I changed a key word and kept singing this phrase ...

Baby it's hot outside

Because man, we have been in a heat wave. Record highs were set in the city. We finally caved and turned the air on. I kept wanting to go to the beach.

With the goal of not turning on our stove or oven mid-week, we decided a picnic dinner would be the perfect solution.

Picnic dinner

These are so fun, and you can include whatever you want. I usually have some type of cheese, meat, hummus, cracker, fruit and nut. Wine is highly encouraged.

It's like having a date at your own kitchen table.

Watermelon Salad with Feta & Mint

The quest to not 'cook' continued for several days. Luckily, I found this cool and refreshing salad on The Kitchn.

Ingredients

Serves 4
6 cups watermelon cubes, from about 1/4 of a large watermelon
1 tablespoon rice vinegar
3 ounces feta cheese, drained and crumbled
1 loosely packed cup fresh mint leaves
Freshly ground black pepper
Flaky sea salt

To make

Pour off any juice that has gathered around the chopped watermelon. Toss gently with the rice vinegar. Toss with the feta cheese crumbles, just until the watermelon begins to look lightly coated.

Chop the mint leaves very, very finely, into tiny ribbons. Toss with the watermelon and spread in a serving bowl. Garnish generously with black pepper. Taste. If desired, add a sprinkle of flaky sea salt. Serve immediately.

The results

I would never have thought to combine watermelon and rice vinegar, but it's a terrific match. The vinegar cut some of the sweetness and made the melon even juicier.

Watermelon salad

I would echo The Kitchn's advice to eat this right away. No need to let the juices sit, just gobble it right up.

I happily ate two servings of this for dinner and never thought twice. What a perfect way to start summer.

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