This refreshing salad is perfect for a hot summer day. Serve it as a first course at a dinner party, enjoy it as a snack, or create an hors d’oeuvre to go with a crisp white wine — just place in small bowls or glasses and serve with toothpicks.
Watermelon, Feta & Mint Salad
3/4 cup (3/4 oz./20 g.) fresh mint leaves
1 Tbs. sugar
1 serrano chile, seeded and chopped
2 Tbs. rice vinegar
1 Tbs. fresh lime juice
3 Tbs. extra-virgin olive oil
Salt and freshly ground pepper
1 small seedless watermelon, about 3 lb. (1.5 kg.), peeled, seeded and cut into 1-inch (2.5-cm.) cubes
6 oz. (185 g.) feta cheese, crumbled into 1/4-inch (6-mm.) pieces
Process 1/2 cup (1/2 oz./15 g.) of the mint leaves and the sugar in a food processor until well blended. Add the chile, vinegar and lime juice and process again. With the motor running, drizzle in the olive oil. Transfer the vinaigrette to a bowl and season with a pinch each of salt and pepper.
Place the watermelon and cheese into individual bowls and drizzle the vinaigrette on each. Garnish with the remaining mint leaves and serve right away. Serves 6.
Find more recipes inspired by the season’s bounty in our book Cooking from the Farmers’ Market, by Jodi Liano and Tasha De Serio.