what's betta than watermelon and feta?

When I stepped into The Veggie Bin recently, I was amazed to find about eight different varieties of watermelon. One of the lovely women who works there kindly pointed me toward her favorite kind. It was firm, sweet, and filled with big seeds that are easy to remove.

Growing up, I used to believe that if you swallowed watermelon seeds, one would grow in your stomach. So, I still steer clear of them… just in case.

Another sweet woman, with the best eyebrows (haha), I might add, helped me at Goat. Sheep. Cow to find my absolute favorite feta cheese. It’s from Meredith Dairy and is hands-down the creamiest feta you’ll ever taste. It comes marinated in oil with whole black peppercorns. Yes, it’s about $20 a jar, but it’s absolutely essential to the lusciousness of this salad. I promise. Pinky promise.

My friend Greg from 167 Raw gifted me a jar after I cooked for his team during a Super Bowl party, and I’ve been obsessed ever since.

Olinda Olive Oil brings everything together. It adds flavor, richness, and just the right peppery kick.

watermelon and feta salad

Ingredients:

• ½ a watermelon, seeds removed and chopped into bite-sized chunks

• ¾ of a jar of Meredith Dairy Feta, drained (feel free to reserve drained oil for a later use such as a vinaigrette)

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

• Cherry tomatoes, chopped (optional and only if they’re really good; heirloom varieties recommended)

• Fresh mint, torn

• 2–3 tablespoons Olinda olive oil

Instructions:

1. In a large bowl, gently toss together the watermelon, feta, cherry tomatoes (if using), and torn mint. Taste.

2. Season with kosher salt and freshly cracked black pepper, if you'd like.

3. Drizzle with olive oil and toss again, gently.

4. Serve plated or family-style.

Optional (but encouraged):Top with an extra drizzle of olive oil, more crumbled feta, or a bit more torn mint before serving.