It’s been extra challenging lately to strong-arm our garbage out to the garbage bins downstairs—and I blame watermelon. Three girls, plus three (large) weekly watermelons (and the heavy rinds that go along with them) equals a heavy Hefty bag—and usually, more watermelon than we know what to do with. Seriously, if you’re hungry and in the tri-state area, stop by. We’ll eat watermelon and watch OITNB (at least, that’s what most of our evening resemble).
Watermelon just screams summer. I’m pretty sure everyone has the memory of eating triangles of watermelon at summer picnics and BBQS—one summer, I even stayed at a resort where they served frozen watermelon cubes on a stick every day at 3 p.m. Naturally, given the surplus in our household, and the seasonality (plus the fact that this weekend was hot AF and I didn’t want to turn on the oven), I wanted to make a dish that would help this summer mainstay shine.
Sure, everyone and their mother has probably made a watermelon and feta salad. But has everyone (or their mother) put lime in it? Actually, probably. Whatever—I’m not claiming this is a new recipe, but it is really delicious and the perfect addition to some grilled chicken (or as a standalone summer lunch!).
- Watermelon, diced into cubes
- Fresh feta, broken into small chunks
- Mint leaves, chopped small
- The juice (plus zest) of one large lime
In a bowl, combine the watermelon, feta and mint. Juice the lime over the dish, adding the zest as well. Sprinkle with salt and toss to combine. Serve cold and fresh—you can also add a drizzle of balsamic reduction to the top of this. I’ve eaten it that way as well, and it’s delicious!