Here in LA thus far, we’ve welcomed fall with football and unseasonably warm 80 degree-and-sunny weather. Current predicament: basking in an endless summer vs. diving face first into pumpkin-spice-everything. Consider this my disclaimer for a short era of seasonally-confused recipes.
This one in particular is shamelessly summer-forward because this was me T-27hrs ago:
Quick knife-skills + melons trick for those who are terrified by the sight of giant melons in the grocery store due to thoughts of life with nine fingers:
- Turn the melon on its long side and lop off both ends. Now it has a flat end. No runaway melon.
- Start from the top and saw downward with the knife along the edge of the rind. Rotate. Repeat.
- Chop, cube, dice, slice, etc.
- Ta Da! Peeled melon. 10 fingers intact
PS: Works on pineapples too.
Now for the recipe.
Watermelon, Mint & Feta Salad
Prep Time: 15mins, Makes: 2 entree-sized salads
- 2 c cubed and seeded or seedless(about 1″) watermelon
- 1 c cubed cucumber
- 1/4 c loosely packed fresh mint leaves (approx, 4 sprigs)
- 1/4 c crumbled feta
- 2-3 c fresh spinach
- juice of 1 lime
- olive oil
- balsamic vinegar
- pinch of sea salt
- optional drizzle of honey (highly recommended)
- Cube your watermelon and cucumber.
- Finely chop the mint.*
- Roughly chop the spinach, and toss this plus your chopped ingredients in a large salad bowl.
- Crumble feta over the top, drizzle with olive oil, balsamic, and lime juice. Season with sea salt to taste.
- Serve with optional drizzle of honey, and pretend that summer will never end.
*Tip: scrunch the mint into a little ball for more efficient chopping. This tip applies to all herbs and has significantly changed my life.