It's hot across the county. We could all use refreshing food to help 'cool the hot'. The Watermelon Mint Salad does just that!
The watermelon is cool, juicy and crisp. The mint is refreshing. The optional feta cheese adds a little bite and salt. Fig balsamic vinegar mixed with the blood orange olive oil drizzled over the top just creates a smooth, tangy finish. Add a little bitterness with some arugula.
I hope you love this combination as much as I have so far this summer. I think I have made it at least 4 or 5 times already!!
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1 T Blood orange olive oil (or other favorite olive oil)
1 T Fig balsamic vinegar (or other balsamic vinegar)
1 T Fig balsamic vinegar (or other balsamic vinegar)
2 T Watermelon juice (you get this as you cut the watermelon)
6 c Watermelon, 1/2” cubes seeded
2 t Mint chopped (Basil worked too!)
5 oz Arugula (optional variation)
5 oz Arugula (optional variation)
3 oz Feta (omit for vegan or add a vegan cheese)
Mint sprigs for garnish
Whisk the olive oil, vinegar, and watermelon juice for about a minute. Pour over the watermelon. Add feta, arugula and mint. Toss. Finish with mint sprigs. Chill. This is so yummy!!!!
Prep Time: 10 min
Serves 6
