WATERMELON, TOMATO AND MINT SALAD
Provided by Rick Rodgers
Categories Salad Onion Tomato No-Cook Fourth of July Picnic Quick & Easy Feta Watermelon Spring Summer
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
- Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.
WATERMELON-TOMATO SALAD WITH SHAVED FETA AND HANDFULS OF MINT
Steps:
- Combine the tomatoes, watermelon, mint, basil, olive oil, vinegar, lime juice, and salt and pepper to taste in a large bowl and toss to mix. Cover and refrigerate for several hours. Just before serving, sprinkle the feta over the salad and serve with lime wedges and sea salt for squeezing and sprinkling on top.
- On the Side
- For a tasty summer lunch or supper, pair this refreshing salad with Carolina Shrimp Chowder (page 41), Fried Oyster Po' Boy (page 118), or Beer-Barbecued Brisket (page 194).
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