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Author Notes: High quality feta will make this salad sing. Feta can be made from cow's milk, goat's milk, sheep's milk, or some combination of these. In the States cow's milk is the most ubiquitous, found in those little vacuum sealed squares at the grocery store. Those will do in a pinch but you're better off seeking out a feta packed in brine. 100% sheep's milk is my favorite. French, Greek, or Bulgarian are all excellent bets but never rule out the feta you find at your local farmer's market. —Emily Nichols | www.hungryinlove.com
- 1 small watermelon, rind removed + cubed (if you have a large melon, use 1/2)
- 4 Persian cucumbers, quartered lengthwise and diced
- 1 serrano chile, sliced into thin rounds
- 8 ounces feta, cubed
- 12-16 basil leaves, roughly chopped
- 12-16 mint leaves, roughly chopped
- Juice of 1/2 lime
- Sea salt
- Olive oil
- Toss watermelon, cucumber, serrano, feta, basil and lime juice in serving bowl.
- Sprinkle with sea salt and drizzle with olive oil.
- Serve immediately (If allowed to sit the watermelon and cucumber will release water. Toss ingredients as close to serving as possible.)