Watermelon is not just Jamie's daughter Vivi's favorite food, but our favorite fruit of the summer season as well! We love everything about watermelon, from its ability to quench our thirst on the hottest days to its dope color combination of dark pinks, reds and greens. It's perfect at the beach, at a picnic or even on the go in agua fresca form. The important part is being outside so you can spit seeds at free will.
The nice thing about watermelon is that it brightens every meal, which especially comes in handy when grilling. Lots of BBQ meals can feel weighed down by all the meat and carbs so a great way to balance your plate is to add a side of refreshing and healthy watermelon salad. Jamie and her husband have perfected this recipe, so when they asked me to put it together last week at the Watermelon themed party I was tentative, but it's almost so easy you can't mess it up. I think my only mistake was not making enough!
The saltiness of the feta and olives pair great with the sweet, freshness of the watermelon and mint; the onions and vinegar dressing add an extra bite. Toss all those ingredients together and you have the perfect summer salad.
Jamie and Reub's Watermelon Salad
- 1/2 of a watermelon, cubed
- 4 ounces of feta, crumbled
- 1/2 cup of chopped mint
- 1/2 of a red onion, thinly sliced
- 1/4 cup of kalamata olives, pitted and halved
- 1/4 cup of olive oil
- 1/4 red wine vinegar
- 1 tsp garlic salt
- 1 tsp of pepper
In a large bowl toss watermelon, feta, mint, onion and olives together. In a separate bowl combine vinegar, oil, garlic salt and pepper. Mix the dressing in with the salad - don't drench the salad, just pour enough to lightly coat it all.
It tastes best served right away. We like to put all of the chopped ingredients in separate bags and then mix them together and dress it right before serving.
*The measurements are really just suggestions - we usually just eyeball it and add more or less to our tastes.