WATERMELON MINT SALAD

All year long Minnesotans like me look forward to long summer weekends. I love the sights and sounds they have to offer. The smell of charcoal on the grill paired with the sticky sweetness of summer, sunburnt cheeks and tan shoulders, the sound of waves on the shore, boats racing by, the still of a summer night – all of it.

Whether you're throwing a backyard party or trying to impress your mother-in-law, this recipe is perfect. It's refreshing, crisp and the combination of sweet and salty is hard to beat. It pairs perfectly with chilled Chardonnay, an ice-cold cider beer, or a fizzy sparkling water.

S A L A D  I N G R E D I E N T S  

  • 2 1/2 cups cubed seedless watermelon

  • 2 cups quartered tomatoes

  • 8 oz feta cheese, crumbled or cut into cubes

  • 1/4 cup chopped mint leaves, washed (leave some whole for garnishing)

D R E S S I N G // M I X  W E L L

  • 2 tbsp extra virgin olive oil

  • 2 tbsp red wine vinegar

  • 1 tsp salt

*Toss everything together and serve chilled.

Feel free to customize the recipe to your liking. Add kale, cucumbers, or basil if you feel like it. Who am I to judge? Enjoy! 

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