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)
  • Directions
    In a bowl, toss together all ingredients except cheese. Chill until a few minutes before serving; then sprinkle with feta, if desired. Serve immediately.


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