4 c Seedless watermelon; cut
-into cubes
3 Mint springs; chopped
1/4 c Red onion; finely sliced
5 oz Feta cheese; crumbled
2 c Mixed greens - arugula and
-spinach suggested
1 c Kalamata olives; pitted
1/2 English cucumber; halved;
-seeded, sliced thin
1/4 c Parsley; roughly chopped
1 ts Lemon zest
1 Lemon; juice of
MMMMM---------------------BALSAMIC DRESSING--------------------------
2 tb Honey
1 tb Dijon mustard
1/2 ts Fine sea salt
1/2 ts Black pepper; finely ground
1 cl Garlic; minced
1/4 c Balsamic vinegar
3/4 c Extra virgin olive oil
Place watermelon salad ingredients, besides the feta, in a large bowl
and very gently combine. Set aside.
In a small mixing bowl, whisk together the honey, balsamic, mustard,
salt, pepper, and garlic.
Add the oil and whisk thoroughly to combine.
Continue whisking until the dressing is fully emulsified. Store
dressing in a jar with a lid in the refrigerator.
Shake dressing well before drizzling it over the watermelon salad -
use as much as you prefer.
Just prior to serving, sprinkle the feta on top.
Serve immediately.
Recipe by Jean Trebek, Aug 11, 2020, inspired by Matthew Trebek
