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.
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. (affiliate link) ( Found at speciality stores or click to have it delivered to your door)
And then add just a pinch of my favorite Chef’s salt (affiliate link)
The Recipe: Watermelon Salad with Mint and Feta
Watermelon Salad with Mint and Feta
A refreshing, light summer salad.
- 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.
Courses Summer Salad
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