We had a HUGE watermelon feast over Father’s Day and are JUST now getting around to finishing up all the bits of that beast. It was a really good melon. Fresh, crisp, and perfectly juicy.

While I loved consuming all of this melon, by the 7th day I was a little tired of simple bowls of jusT the fruit. I went hunting for salad recipes, and found one that was quick, simple, and ingredients on hand number online. Magnifique!

The decision to whip this salad up was truly spontaneous, spur-of-the-moment, and I don’t regret saying that I ate this ENTIRE bowl myself!

The recipe for an entire 8 pound watermelon is below, but for my personal portion I took this bowl of watermwlon, one tablespoon olive oil, one tablespoon balsamic vinegar, handful of mint, one tablespoon of feta.

It has been blazing here. Well, comparatively speaking, as bumping the 100s in June is rare here in the mountains. But a watermelon salad lunch was the perfect way to off-set the high temps.

Hope your Monday is off to a good start!

XX, Megan

Ingredients:

1 7-8 lb. seedless watermelon, chilled
1/2 cup extra virgin olive oil
3 limes, juiced (I subbed balsamic vingar!)
1 1/2 tsp salt
3/4 tsp black pepper
1 cup fresh chopped mint leaves
1 1/2 cups crumbled feta cheese (goat or sheep milk feta is best)

Total Time: 20 Minutes
Servings: 8 servings
1. Cut watermelon into bite size squares
2. Mix olive oil and vinegar (or lime juice)
3. Chop mint
4. Crumble Feta
5. Drizzle the dressing over the salad
6. Garnish with mint and feta

Consume with pleasure!