Whew! It’s a HOT one in Charleston this summer y'all. With the sun shining bright and the heat turned up people are jumping on opportunities to cool off and stay hydrated. This is essential because we know the heat is not going
There's no reason to get heated about it though. My watermelon, mint and feta salad is proven to be my hungriest taste testers go-to salad. It is light, yet satisfying, but I hope you have toothpicks on hand! This is a good solution for putting a block of feta that hasn't been crumbled to use. You can use toothpicks to make mini watermelon, feta and mint skewers, perfect for summer soirees!
Watermelon, Mint and Feta Salad
Prep Time: 15 minutes
Total Time: 15 minutes
1 5 pound watermelon (about 1/2 a large melon), rinds removed, cut into one-inch chunks, about 5 cups
1 cup feta, crumbled
1 bunch fresh mint, finely chopped
1/2 cup pitted kalamata olives, coarsely chopped (optional)
1/2 cup shelled pistachios, chopped
Balsamic glaze, store-bought or homemade (optional)
Combine all ingredients in a bowl, being sure to drizzle the glaze beautifully on top.
Let me know what you think about the recipe in the comment section below!
—Now We’re Cookin’