WATERMELON, FETA AND MINT SALAD WITH BALSAMIC VINAGRETTE

Watermelon, Feta and Mint Salad With Balsamic Vinagrette image

Provided by Raquel Grinnell

Categories Cheese

Time 45m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 6

1 seedless watermelon, small and ripe
4 ounces feta cheese (or more to taste)
1 cup of fresh mint
1/4 cup olive oil
3 tablespoons balsamic vinegar (the best quality you can find really makes a difference!)
fresh ground black pepper

Steps:

Cut watermelon in half and remove watermelon from rind; the easiest way to do this is with a melon baller. Place melon balls into a large mixing bowl. Save the rind to use as the salad bowls for a pretty presentation, scraping out to the same depth all over and cutting a small slice from the bottoms of the outside rinds so that each half will sit evenly on a table.
Crumble feta cheese over the watermelon, chiffonade the mint (roll leaves into a cigar and slice thinly across the 'cigar' to get ribbons of mint) and sprinkle over watermelon. Grind pepper to taste over all.
To make the dressing, blend or shake the olive oil and vinegar in a jar until emulsified. Pour over watermelon and toss gently. Chill for 30 minutes, spoon carefully into reserved watermelon rind 'bowls' and serve.

Nutrition Facts : Calories 279.1, Fat 10.9, SaturatedFat 3.3, Cholesterol 13.4, Sodium 178.6, Carbohydrate 45.2, Fiber 3, Sugar 36.5, Protein 6