Herbed Watermelon Salad with Feta

The next time you are cutting up a whole watermelon for the kids, save about 4 cups of the best bits to make this refreshing summer salad for the adults.  This recipe, adapted only slightly from For The Love Of Salad, by Jeanelle Mitchell, would be an excellent side dish to any 4th of July meal….or throw a few grilled shrimp on top for a bright and  healthy lunch or supper.

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For the salad:

4 cups cubed seedless watermelon (small bite-sized pieces)

2 cups cubed baby cucumber

1/2 cup finely chopped sweet red or yellow pepper

1/2 cup sliced Kalamata olives

1/4 cup finely minces red onion

1 jalapeno pepper, seeded and minced

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil

1 cup diced feta cheese

For the vinaigrette:

3 tablespoons fresh lime juice

zest of one lime

2 tablespoons extra virgin olive oil

1 tablespoon honey

sea salt and pepper to taste

Place watermelon, cucumber, sweet pepper, olives, red onion, jalapeño, cilantro, mint and basil in a large bowl. (you will add the feta cheese later)

For the vinaigrette:  whisk together lime juice, lime zest, olive oil, and honey in a small bowl,  Season with salt to taste and set aside.

Just before serving, drain excess liquid from watermelon mixture, then add vinaigrette and feta to the salad and toss lightly to coat. Taste and correct seasonings if needed.  Serves 6

note:  Can be made 1-2 hours ahead but keep in mind that the watermelon and the cucumber will start to release their juices and will water down the salad.  If you make it ahead, you will want to drain some of the juices before serving.

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