Watermelon, Feta and Mint Salad
Ingredients
- 3/4 cup fresh mint leaves
- 1 Tbs. sugar
- 1 serrano chili, seeded and chopped
- 2 Tbs. rice vinegar
- 1 Tbs. fresh lime juice
- 3 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1 small seedless watermelon, about 3 lb., peeled, seeds removed and flesh cut into 1-inch cubes
- 6 oz. feta cheese, crumbled into 1/4-inch pieces
Directions
In a food processor, combine 1/2 cup of the mint leaves and the sugar and process until well blended. Add the chili, vinegar and lime juice and process again. With the motor running, drizzle in the olive oil. Transfer the vinaigrette to a bowl and season with a pinch each of salt and pepper.
Place the watermelon and cheese in individual bowls and drizzle with the vinaigrette. Garnish with the remaining 1/4 cup mint leaves and serve immediately.
Source
Courtesy of Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano
Tags
watermelon
