So, I was at the grocery store, minding my own business, when I saw that someone had left a huge block of feta out on the shelf, half-melted in the sun. Made me think about how weirdly satisfying salty cheese on cold fruit can be. I never really considered watermelon and feta a duo you’d want to chew on during winter, but here I am, craving that briny pop against the sweet, almost chalky crunch of overripe watermelon. Mint? Just a splash of coolness that makes the heat of summer somehow bearable. It feels like stealing a little piece of a picnic, in the middle of January. I don’t even care if it’s trendy — I just keep thinking about how this combo hits the spot when everything outside looks gray and cold. This salad is a reminder that sometimes the simplest stuff is what keeps you going, even when you’re not sure what day or month it is anymore.
Watermelon and Feta Salad with Mint
Ingredients
Equipment
Method
- Use a chef's knife and cutting board to dice the watermelon into approximately 1-inch cubes, ensuring uniform size for even distribution.
- Transfer the cubed watermelon into a large mixing bowl.
- Crumble the feta cheese over the watermelon, spreading it evenly throughout the bowl.
- Chop the fresh mint leaves finely and sprinkle them over the salad mixture.
- Drizzle the olive oil and balsamic vinegar over the ingredients in the bowl, then gently toss to combine all components thoroughly, ensuring the dressing coats the fruit and cheese evenly.
- Serve immediately in bowls or on plates, garnished with additional mint if desired.
Honestly, I made this on a whim and couldn’t believe how fast I ate all of it. Things just taste better when you don’t overthink them. I think I’ll keep a stash of watermelon and feta in the fridge now. Not sorry about it either.
