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This recipe was featured in Cool Foods.
Tina Hall Carter | Houston County EC
Serve this vibrant salad as soon as it’s prepared to keep the watermelon crisp and the greens from wilting.
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste
1/2 medium watermelon, diced
1 1/2 cups baby greens
1 cup diced cucumber
1/2 cup chopped mint leaves
1/4 cup crumbled feta cheese
1/4 red onion, sliced very thin
1. In a small bowl, whisk together olive oil, vinegar, and salt and pepper. Set aside.
2. In a large bowl, combine watermelon, greens, cucumber, mint, feta and onion. Drizzle the salad with the vinaigrette and toss gently to coat evenly.