Watermelon and Feta Cheese Salad

As my grandson Aengus would say, “It’s hot as the dickens”! 

He is right! It’s the time of year when making a meal without actually cooking can be a blessing as good as a cool breeze. 

This Watermelon and Feta Salad recipe is just that. Not only is it a cooling dish (making it and eating it), the flavors of melon and feta accented with fresh mint is a very easy combo that tastes fresh and a little bit fancy. 

Serves 6 to 10

1/4 cup white wine vinegar

2 tablespoons sugar

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

Pinch of red pepper flakes

1 red onion, halved and sliced lengthwise

1 cucumber, halved, seeded, scored with a zester, and sliced into half-moons

1 small seedless watermelon (I like the sugar baby variety), chopped

4 ounces feta cheese, crumbled

1/4 cup extra-virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons chopped fresh mint

1. In a small bowl, whisk together the white wine vinegar, sugar, 1 teaspoon of the salt, the black pepper, and the red pepper flakes until the sugar has dissolved.

2. Add the red onion and let the mixture stand for 1 to 2 hours. Drain the red onion, discarding the liquid.

3. Make one large salad in a salad bowl or make individual salads by gently combining the red onion, cucumber, watermelon, and feta.

4. Season with the remaining 1 teaspoon salt and lightly drizzle with the olive oil and balsamic vinegar. Garnish with chopped mint.