It is way too hot to even think about turning the oven on. Seriously, I love you, Florida… but this is ridiculous. The rising temperatures are a pretty good excuse for me to start getting creative with all sorts of salads, though. This one takes literally five minutes to put together. So basically that means it’s a top pick in my book.
I first came across a watermelon and feta salad two summers ago at a cute little Greek restaurant nestled in the West Village of New York. I’d actually never heard of the combination before. I’ve been obsessed ever since and knew that I had to remake it as soon as I got home. Needless to say, this salad was a constant repeat in my household for the entire summer of 2013. This time, I jazzed it up with blueberries and it’s actually better than the original. Salty and sweet never tasted so good.
watermelon feta salad with blueberries
Ingredients
- 8 cups chopped watermelon
- 2 tbsp olive oil
- 1/3 cup crumbled feta cheese
- 1/4 cup sliced almonds
- 1 cup golden grape tomatoes halved
- 1 cup blueberries
- 1/4 cup red onion chopped
- 2-3 tbsp fresh mint chopped
Instructions
- combine all ingredients in a large mixing bowl. serve immediately. refrigerate any leftovers in an air-tight container.