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Author Notes: Ok, so I know it's the middle of winter, and we're all in the mood for warming, comforting food. Unfortunately, the combination of blood orange, feta, and mint screams for a crisp, juicy, tangy summer salad. So that's what I made. I paired it tonight with a spicy shrimp and rice dish, and I think it worked out very well. I make watermelon salads with mint quite often in the summer, and I worked in a few extra components to compliment the grab bag of ingredients that we were given this week. The beauty of this salad is how easy it is to make, and how tasty and unique it is. —lechef
- 6 cups Diced seedless watermelon (about 1.5 lbs without rind)
- 1 cup feta, crumbled
- 1 blood orange, halved and sliced
- 1/2 medium red onion, diced
- 3 tablespoons Fresh chopped mint, plus extra for garnish
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 2 blood oranges, juiced
- 2 tablespoons Balsamic Vinegar
- 2 tablespoons olive oil
- salt and pepper
- Combine watermelon, diced onion, jalapeño, mint and feta in a large mixing bowl.
- In a smaller bowl, make the vinaigrette. Whisk blood orange juice, balsamic vinegar and olive oil together. Season with a pinch of salt and pepper, and add the garlic. Stir to combine, and pour onto the salad.
- Toss to combine. Plate and garnish with fresh mint and a blood orange slice. Enjoy!
- This recipe was entered in the contest for Your Best Dish with Blood Oranges, Feta and Mint