From City Palateer, Janet Henderson
In the summer, my kids and I are often at our neighbourhood lake and the day is spent snacking. When dinnertime comes and it’s hot weather, we want a light dinner and crave fresh flavours. My favourite summer salad, which my kids cannot get enough of, is watermelon feta salad with mint. I grow mint in my garden. Once the mint takes hold, it grows like a weed, so I look for recipes to use it in. This one is from a web site called The Shiksa in the Kitchen, theshiksa.com, (June 2011). I also look for recipes my boys can help with. This recipe gets them helping from the beginning, picking mint.
1 7-8 lb. seedless watermelon, chilled
1/2 c. extra-virgin olive oil
3 limes, juiced
1-1/2 t. salt
3/4 t. black pepper
1 c. fresh mint leaves, chopped
1-1/2 cups crumbled feta cheese (goat or sheep milk feta is best)
This salad is best made just prior to serving, so prepare it not more than one hour before eating. Cut the rind from the watermelon, then chop the melon into 1-inch chunks. Place the chunks in a colander to drain as you chop.
In a small bowl, whisk together the olive oil, lime juice, salt and pepper to create a dressing.
Place the watermelon in a large salad bowl and add the mint leaves. Pour the dressing over and toss gently to coat. Add the crumbled feta to the salad bowl and stir gently to integrate the cheese into the salad. Serve immediately. Serves 2 adults and 2 kids for supper.
(The salt and the citrus in the dressing will activate the juices in the watermelon, so a lot of liquid will collect in the bottom of the salad bowl. This is normal, and does not affect the flavour. To avoid having liquid transfer to your plate, serve the salad with a slotted spoon.)