Use a combination of yellow and red watermelon to make this summer salad even more colorful. Or substitute ripe honeydew and cantaloupe. For a heartier salad, add a sprinkling of fresh feta; its flavor contrasts beautifully with the melons.
Servings: Serves 6 to 8
- 8 to 10 cups ripe seedless watermelon , cut into bite-size pieces (one 5- to 6-pound watermelon)
- Sea salt , to taste
- 1/4 cup fresh lime juice (about 2 limes)
- 1/2 cup mint chiffonade
- 1/2 cup crumbled feta (optional)
In a bowl, toss together all ingredients except cheese. Chill until a few minutes before serving; then sprinkle with feta, if desired. Serve immediately.