Watermelon, Feta, and Mint Salad with Lime Vinaigrette

I have childhood memories of my dad haphazardly cutting fresh watermelon slices for dessert after an outside BBQ dinner of steak, corn on the cob, and baked potatoes. Our watermelon slices were never in perfect triangles. Instead we ate face-sized jagged messy chunks of watermelon. It was, and still is, the perfect summer dessert.

I was trolling the internet for a less messy way to use watermelon. This bistro-esque salad looks gorgeous with the juicy red watermelon, bright green arugula, and white feta. I was initially hesitant about the mint - my usual encounter with mint is a barely muddled leaf from a mojio that unfortunately slips through my straw. However, finely cut mint is a surprisingly gentle flavor.

How it measured up
Appearance  B +
     It would have been more appealing if the feta stayed in larger pieces. Next time I'll gently mix in the feta at the end.

Flavor A
     Awesome combination of sweet watermelon, tangy lime, cool mint, and creamy snazzy feta.

Health A
     The only "unhealthy" ingredient was the feta, reduced fat would shave off some calories too. Otherwise, low calorie and a good serving of vitamins from the arugula and low calorie watermelon.

Uniqueness  A
      It was a non-traditional way to use watermelon. The combination was outstanding. I also loved how letting the onion soak in the dressing absorbed the dressing and got rid of the onion bite.

Difficulty - Easy

Time - 15 minutes

TIP - I am a horrible chopper so to get the fine chiffonade mint I stacked the leaves on top of each other, rolled them from the tip of the leaf, and cut the strips with kitchen sheers.

Overall A

Enjoy! xo

Watermelon Salad
Recipe courtesy The Neelys

Serves:
4 to 6 servings

Ingredients
2 tablespoons white wine vinegar
1 lime, zested and juiced
1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
4 cups seeded watermelon chunks
1 cup crumbled feta cheese
1/4 cup mint chiffonade
2 cups baby arugula

Directions
Add the white wine vinegar, lime zest and juice to a small bowl. Whisk in the olive oil and season with salt and pepper. Add the thinly sliced red onion and let marinate for 5 to 10 minutes as you prepare the rest of the salad.

Add the watermelon, feta, mint, and arugula to a large bowl. Toss with the vinaigrette and serve immediately after dressing.