Watermelon, Feta and Mint Salad with Honey Balsamic Glaze

I’m kind of weird with mint. I think I associate it too closely with toothpaste so I’m super picky about when I use it. I really, really don’t like it anywhere near my ice cream, chocolate or potatoes. It’s perfect with watermelon and feta though. I decided to make a glaze with honey and balsamic vinegar to brighten the sweet and tart flavors. I left the shallots out this time (because I was tired and forgot them). It was still good but a touch of sharp shallot helps bring it over to the savory side. This is so summery and incredibly quick to make. 

 

I must be on a sweet/salty kick because when I bought this watermelon, I couldn’t wait to chop it up and throw some feta and mint on that bad boy (Sorry, not sure why I’m talking like Guy Fieri all of a sudden. Shudder.). This is a classic combination which just really works in a “greater than the sum of it’s parts” sort of way.

 

Don’t forget to buy a seedless watermelon. I got a seeded one by accident and it made it slightly annoying to eat. While I do enjoy spitting watermelon seeds like a trucker spitting dip, it’s less hilarious when it’s in my living room and I’ve got to clean it up. 

 

 

• 4 cups 3/4-inch cubes seedless watermelon (half a medium watermelon)
• 5 ounces feta cheese, crumbled
• 2 tablespoons fresh mint, chopped
• 1 tablespoon shallots, finely chopped
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra virgin olive oil
• Salt
• Pepper

 

In a small jar, combine the honey, balsamic vinegar, olive oil and a pinch of salt and pepper. Mix well. 

 

Cut the watermelon into 3/4 inch cubes and place in a large salad bowl. Add the shallots, chopped mint and crumble the feta over.  Drizzle a tablespoon or so of the glaze over and mix gently, so you don’t break up the feta too much. Keep it cold until you’re ready to serve.