Watermelon Salad with Mint Vinaigrette
Let’s be honest, a great watermelon is basically perfect on its own. So I consider the star of the show here to be the mint vinaigrette. After all, how many things can you add to a watermelon that only serve to magnify it’s perfection? Exactly.
Sweet watermelon, salty feta cheese, invigorating mint vinaigrette – every time I eat this, I feel like my taste buds are about to do a happy dance inside my mouth. Admittedly, the whole party in your mouth verbiage is completely cliche and I’m actually kind of embarrassed that I just wrote it. But in this very specific instance, it really fits! I don’t know who originally decided to put mint, watermelon, and feta together but they really were a genius, don’t you think? I found a sweet yellow watermelon at a local farm stand and as I was driving it home, the bees in my head started buzzing: “I love watermelon salad, I must make one!” “What if I took the mint and onions and incorporated them into a vinaigrette to simplify the whole shebang?” “No onions, use shallots so it’s not so oniony.” “Yes, great idea! I must do it!”
So I did, and it is delicious, and you must try it.
I mix up the vinaigrette with my immersion blender, which works perfectly. I have the olive oil pictured in the blender cup above, but it works best if you keep it separate and slowly pour it in while you are blending the remaining ingredients. Toss all of the dressing and watermelon together at once and sprinkle the feta on top, or make a little at a time. The vinaigrette will hold up in the refrigerator for several days. If it separates, just shake it up before using again. Summer isn’t over yet folks! Go buy yourself some watermelon and get cooking…er, blending.
1 cup of watermelon, 1 T. feta, 1 T. vinaigrette
Calories: 118 Fat: 6.7g Sugar: 10.9g Fiber: 0.7g Carbohydrates: 13.4g Protein: 2.4g
21 Day Fix Plan: 1 purple, 1/4 blue, 1 tsp.
- 12 cups watermelon
- 3/4 cup crumbled or diced feta
- 1/3 cup olive oil
- 1/3 cup white balsamic vinegar
- 2/3 cup loosely packed fresh mint
- 2 T. shallots, coarsely chopped
- 1. Blend vinegar, mint, and shallots until smooth. While blender is on, slowly pour in olive oil.
- 2. Toss cubed watermelon with vinaigrette or portion it out into individual servings and top each with approximately 1 tablespoon of dressing. Sprinkle with feta.