Summer Watermelon Salad

Oh hi watermelon salad just sitting there looking all pretty.  Such a show off!  Nothing screams summer and 4th of July like a big, juicy, perfectly ripe watermelon.  We both love, love, love this salad, it’s pretty much served at every summer bbq at both of our houses.  The second star of the show aside from the watermelon is the fresh mint.  It’s an unexpected flavor that totally completes the salad and makes it what it is.

One little side note story, I was at the grocery store the other day and I guess it was just bad timing, but I happened to be there at the same time as 5 fireman.  I really hate it when that happens….such a buzz kill.  I promise this story relates to this watermelon salad and not hot firemen, just stick with me!  I was in the produce section and one of the produce employees came out with a watermelon cut in half and gave it to one of the fireman to inspect.  Genius!  Why do I never do that?? How much does it suck when you buy a watermelon and get home and its all mushy and gross?? Huge pet peeve of mine! So from now on I’m having my watermelon split open before I take it home.  The fireman told me that he got in big trouble at the firehouse last time he went back with a mushy watermelon. He now gets his watermelon cut open before he brings it back to the station so he doesn’t get yelled at for buying mushy watermelon.

The point of this story is to get your watermelon cut open before you leave the store and also make this watermelon salad because it’s really damn good.

Stych Photography

Summer Watermelon Salad

 

Save Print

Prep time

15 mins

Total time

15 mins

 

Author: Good Thyme Kitchen

Serves: 6

Ingredients

• ½ medium seedless watermelon or a whole small seedless watermelon, cut into chunks (approx 4 C)
• ⅓ C red onions, sliced thin
• ¾ C feta cheese, cut into cubes
• ¼ C fresh mint, chopped
• kosher salt to taste

For the Honey Lime Vinaigrette:

• juice of 2 large limes
• 2 Tbsp honey
• ⅓ C white balsamic vinegar
• ¼ C good quality olive oil

Instructions

For the Honey Lime Vinaigrette:

1. In a small bowl add all of the ingredients for the vinaigrette except for the olive oil. Slowly drizzle the olive oil while whisking

For the Salad:

1. In a medium bowl add all salad ingredients, except salt. Drizzle the honey lime vinaigrette over the salad and toss. Sprinkle with kosher salt to taste.

Note - There will be a lot of the honey lime vinaigrette leftover. Store the remaining in an airtight container in the refrigerator for up to 1 week.

3.5.3226