Sometimes on a weekend the last thing you want to do is work for too long in the kitchen. After all, there is a back yard to sit in, wine to drink, kids to watch, and deep thoughts to think. The important things in life. Late in the summer the watermelons are great and the weather is still hot. Especially here in paradise Texas.
I was pleasantly surprised, when I cut into this watermelon. It was yellow inside. Wonderfully sweet and very crisp. I needed to pare this with something salty and something fresh to go well with the back yard wine drinking. Crumbled feta cheese and garden mint did the trick! Top off with some great Texas olive oil (yes we have that). The one I used is the extra virgin from the Texas Olive Ranch. If you are lucky enough to live here you can find this in farmers markets and higher end grocery stores.
Watermelon, Mint and Feta Cheese Salad
Serves 4 to 6 as a light afternoon salad
2 pound peeled watermelon
1 cup feta cheese, crumbled
1/4th extra virgin olive oil
1 cup fresh mint leaves, chopped (but not too fine)
- Slice the watermelon and arrange nicely.
- Spread the crumbled feta cheese on top, then scatter the mint.
- Drizzle with the olive oil