While watermelon is still in season, put together a simple salad that uses this sweet fruit in a savory way. Great on a hot day or as a cool side for a barbecue.
6 cups cubed seedless watermelon
2 tbsp olive oil
Juice and zest of 2 limes
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1/2 tsp kosher salt
1/2 cup crumbled Feta cheese
2-3 tbsp chopped fresh mint leaves
Dash of salt and cayenne to sprinkle over top of salad
[Note: to increase the spiciness of the salad, you could also add a chopped jalapeno - seeds and membranes removed.]
Cut off the rind of the watermelon and chop into 1-inch cubes. Zest the limes over the melon, then squeeze the juice of the two limes into a small bowl. Add 2 tbsp olive oil and the black pepper, cayenne and salt. Whisk together well then pour over the melon and stir to coat.
Chiffonade your mint leaves. In case you forgot, all you do is line up your mint leaves together in a stack, roll them into a tight cigar shape, then slice. You're left with perfect little ribbons of mint. Set aside until ready to serve.
When you are ready to serve, add the mint and stir the salad again well. Then top with the feta and additional cayenne and salt to taste.