This salad is so incredibly refreshing on a hot summer day. You may be put off by the ingredients initially, but trust me, it is sooo good. It’s savory and it’s sweet all in one. I’ve had this thing lately for mint. I just crave it. Through this craving of mine I’ve discovered how amazing mint is with vegetables. Try my Marinated Zucchini with Mint. It’s awesome. You’ll have to scroll down to the bottom of the page because this posting has a slue of recipes on it. But while you’re on there, check out my herbed rubbed pitas. Again, I use mint. I’m telling ya, mint is incredible!
Watermelon and Feta Salad with Mint
Source: Smitten Kitchen
1 pound Campari or plum tomatoes, diced, drained
1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
10 ounces feta cheese, cut into small cubes (about 2 1/2 cups),
2 divided green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided
1/2 cup plain Greek-style yogurt
1 teaspoon dried oregano
Toss first five ingredients and two tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.