Nothing says summer like ice cold watermelon. Watermelon is high in Lycopene, a nutrient usually associated with tomatoes. But unlike tomatoes watermelons do not have to be cooked to release this heart healthy nutrient. Cup for cup watermelon has 40% more antioxidants than tomatoes. To read more about the health benefits of watermelon click here.
This is The Organic Kitchen’s take on a traditional watermelon/mint/feta salad which is usually dressed with a white rice vinegar. I find that dressing a little strong and acidic so I opt for the smoother, creamier white balsamic from Prelibato. ( Found at speciality stores or click to have it delivered to your door)
The Recipe: Watermelon Salad with Mint and Feta
- 4 cups watermelon, cubed or use a melon baller
- ½ cup mint, chopped
- ½ cup Feta cheese, the creamier the better!
- Sea salt
- White Balsamic lightly drizzled over melon (approx. ½ cup)
- Use a melon baller or cut watermelon into cubes. Sprinkle with desired amount of crumbled feta, and chopped mint. Drizzle lightly with white balsamic, sprinkle lightly with sea salt, toss and serve.
MAY I PLEASE ASK A LITTLE FAVOR?
Disclosure: We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! Also, if you make any purchases using Amazon I would love it if you would use the affiliate links on this page (highlighted in this post or the Amazon banner in right sidebar). Your cost remains the same but I receive a small commission that helps keep this website up and running. Thanks in advance for your support! ~ Linda Spiker
Appetizer, gluten free