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
- 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.
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