Monday, September 22, 2008
What We're Eating: Watermelon and Tomato Salad with Mint, Feta and Lime
Watermelon and Tomato Salad with Feta, Mint and Lime
1. Cut equal parts tomato chunks and watermelon chunks (equal size). I used half a mini watermelon and about three big tomatoes.
2. Crumble feta and sprinkle chopped fresh mint on top. The mint in key so use more than you think you need.
3. Drizzle olive oil on top (just a little) and add fresh salt (a little) and pepper (a medium amount).
4. Squeeze lime over everything-- I would probably use at least two limes for maximum flavor.
See how easy that is? This is adapted from a Cooking Light recipe. I saw so many salad recipes this summer with watermelon in them and I wondered how they must taste. Really great!