Side Staple: Watermelon Feta Salad

A recipe shared by Nutritionist Jacqueline Stone, MS, RD, LD/N that can act as the perfect refreshing side, paired with a serving of potato or rice, to a meal of chicken or fish. Since the weather in Miami stays warm all season long, this flavorful and refreshing side is perfect throughout the year. Send us your favorite recipes here if you would like to share them with our readers. 



Watermelon Feta Salad
Prep: 20 min
Yield: 6 servings

1 whole seedless watermelon
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 Tbsps. of freshly chopped mint leaves
4 ounces crumbled feta cheese

Cut the flesh from the melon into bite size pieces (you can also use a scooper to scoop out bite size pieces). Combine the salt, pepper, and vinegar in a small bowl and whisk until the salt dissolves. In the same bowl, add in the olive oil and chopped up mint leaves and whisk slowly. Taste the mixture and adjust the seasoning as needed.

In a lager bowl, coming the melon and feta cheese together. Pour the dressing mixture over the melon and feta and toss gently until everything is evenly coated.

You may serve the salad as is or add the refreshing mixture atop a bed of you favorite leafy greens. Eat and enjoy!


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