Patrick is allergic to watermelon so I only make this salad when I’m cooking for a bunch of people. It is all over restaurant menus, but I don’t care. The sweet of the melon and the salt of the feta cheese is great together. It is incredibly versatile too. You can add or substitute with kalamata olives, basil, cucumber or mozzarella, to name a few.

Watermelon Salad_Web

1/4 wedge of watermelon, cut into 1-inch chunks
1/2 pint of cherry tomatoes, halved
1 hunk of feta cheese, crumbled
several mint leaves, torn up
2 TB. olive oil
1 TB. lime juice
salt and pepper, to taste

Mix all of the ingredients together and taste. You may want more lime juice or olive oil, but remember you can always add but you can’t take away, so go lightly.