A few years ago, I had a version of watermelon feta salad at a friend's house. At the time, the combination was unexpectedly delicious and the recipe was very simple. I came across this recipe on Pinterest a little while ago, and it reminded me of that salad, though with a few delicious differences. This salad is very quick and easy, and it's the perfect light supplement to any summer meal!
watermelon salad with feta and mint
makes roughly 16 pieces (though I've usually gotten more yield from it)

16 1-inch cubes seedless watermelon, chilled (or however many you can get from a watermelon quarter)
2 ounces feta cheese, crumbled
2 tablespoons finely chopped mint
2 teaspoons finely chopped shallots
1 tablespoon water
1 tablespoon cream cheese or plain Greek yogurt
1 tablespoon balsamic vinegar (optional)
If you didn't by pre-cubed watermelon, cut cubes from the watermelon quarter and lay them out on a flat surface. Scoop out a little well in each cube using a 1/4 teaspoon or very small melon baller. Be careful not to slice the cube.

Mix together the feta, mint, shallots, pepper, water and cream cheese/yogurt in a small bowl. This might be easiest to do using a fork. Add more cream cheese or yogurt if the mixture isn't binding well. Add any more of other ingredients to preferred taste. Once mixed, spoon a bit of the mixture into the well in each watermelon cube.

Serve immediately or put in refrigerator until serving. Once ready to serve, a drizzle of good balsamic vinegar really adds to the flavor combination in this salad. I decided to do this the first time I made it, and from now on I won't serve it any other way.

Suzi Brant
06/01/2012 9:22am

loved the recipe! Think I'll make it tonight.


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