Corcoran Street Kitchen: Watermelon, Mint, and Feta Salad

This salad is delicious and refreshing. My friend Katie, made this and brought it over for our July 4th BBQ. This is a girl who swears she doesn't cook, but I know better. This salad was really perfect for such a hot day and all of the flavors works so nicely together. I love the salty feta with the cool, sweet watermelon and the fresh mint. Her addition of toasted walnuts gave the salad a great crunch and heartiness. I think this would be a great way to introduce kids to new flavors because who doesn't like watermelon? But then, I don't have kids so don't get mad at me if you try to serve this to kids and they just throw it at you. Also, what I really loved is that I've seen this salad made before with raw red onions included. I don't think they belong and this version rightly omits them. One important note is that since the watermelon is so...well...watery, you want to wait and dress this salad before you are ready to serve or it could get soggy. Katie had the salad ingredients in a large bowl and the dressing in another small Tupperware and tossed them together when she arrive. It was perfect.

Watermelon, Mint, and Feta Salad (adapted from Cooking Foodie)
Ingredients:
3 cups cubed seedless watermelon
2 Tbs. crumbled feta
2 Tbs. mint
1 cup walnuts
Dressing
Juice of 2 lemons
1 Tbs. olive oil
Salt and pepper

1. To make the dressing, combine lemon juice, salt and pepper, and 1 Tbs. each of the chopped mint and crumble feta.

2. Cube the watermelon and place in a large bowl. Add the other 1 Tbs. each crumbled feta and chopped mint.

3. In a dry pan, over medium heat, toast walnuts for 5 minutes until they being to smell fantastic. That is how you know they are done. Add them to the salad.