I've made this salad twice already this week. They serve it at Kramerbooks in Dupont Circle alongside a pulled pork sandwich, but it's good with everything. Seriously. Everything.
When the Human Vacuum and I hit Costco last weekend, they were hawking seedless watermelon two-packs. What kind of gluttons manage to consume two watermelons in less that 5 days? People who know about this delicious salad.
It's a refreshing breakfast. It's a marvelous side salad. It's a fruit and cheese dessert course. It truly can be all things to all people.
Watermelon, Feta, and Mint Salad
In a large bowl, whisk together:
2 Tablespoons olive oil
Juice of one lemon (or other acid, such as rice wine or fruit vinegar)
Cut into small dice and add to dressing:
1/4 of a red onion
Cut into 1 inch dice and add to bowl:
1 seedless watermelon (or buy precut, I don't mind)
1 chunk feta cheese, approximately the size of a deck of cards
Roughly chop and sprinkle on:
5-6 fresh mint leaves
Stir and begin to consume immediately, standing in the kitchen, before summer is gone.
NOTE: Delicious variations include adding toasted pine nuts, replacing feta with olives, replacing watermelon with honeydew. But the original is the best.