Tuesday, August 13, 2013

Grub It Up: Watermelon-Cucumber Salad with Feta and Mint

We like to dine out as a family, but mom sometimes has a hard time getting us to eat our fruits and veggies when we do. So she's been loving that so many of DC's restaurants have been dishing up watermelon in a variety of summer salads -- we're generally good for some of that, especially because we get to take it off of mommy's plate. Here's a yummy one Grammie B made on our Mathews vacation last week with mint she brought all the way from her Chicago garden! 

Watermelon-Cucumber Salad with Feta and Mint 
- 1/2 cup lime juice (about 4 limes)
- 1/2 red onion, thinly sliced
- 8 cups watermelon, cut into 1/2 inch cubes (about 1/4 of a large melon)
- 1/2 English cucumber, seeded and sliced
- 1 cup feta, cut into small cubes
- 2 tbsp extra virgin olive oil
- 1/2 cup mint, chiffonade

Juice the limes into a bowl and add sliced red onion to marinate. Gently mix watermelon cubes, cucumber slices and feta cheese in bowl. Add olive oil to the red onion, stir and then pour over salad. Sprinkle mint chiffonade over salad. Toss and serve. 

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