Watermelon, Mint, and Feta Salad

It. is. so. hot.

I’ve started writing this post 5 times today and had to stop to go stick my head in the fridge. {TMI?} Come on, you know you do it too when it’s 50 million degrees outside. It’s days like this I miss air conditioning the most.

Our apartment is on the top floor of our building and we have huge windows in each room and the ceiling in the hall is a sky light. Please don’t get me wrong. I love, love, love all of our windows, but it’s a little like living in a green house and right now, that blows. Or rather doesn’t. Naturally we have all of the windows and doors open to create a cross-breeze which would significantly cool things down if the wind was blowing–which it’s not.

So I’ve resorted to sticking my head in the fridge and wishing it was big enough crawl inside. And while I’m there I might as well eat some watermelon, yes? And now that I’m thinking about watermelon I’m reminded that we have a lot of it. And since there is no way on God’s green earth I’m firing up that stove tonight, so I should probably figure out a salad.

Melon+mint is always a winner, right? Yes. Yes, it is.

Watermelon, Feta, and Mint Salad from Kiwi and Peach

Watermelon, Mint, and Feta Salad

The Salad Fixings
100 grams of mixed field greens
3-4 mint leaves
1/4 cup roasted pumpkin seeds {or sunflower, or flax, or etc.}
1/3 cup feta cheese, crumbled
1-2 cups watermelon, cubed {It’s kind of hard to actually measure. I used about 10 pieces on each salad.}

The Dress
{adapted from Tupelo Honey}
1/4 of a sweet onion, sliced
1 clove of garlic
juice from 1/2 of a lemon {about 1 Tbsp.}
2 tsp white wine vinegar
2-3 fresh oregano leaves
3-4 fresh basil leaves
big pinch of sugar
pinch of salt and black pepper
1/4 cup olive oil

Wash and dry your greens and mint leaves well. Thinly slice the mint leaves, and then mix them, the greens and the rest of the salad fixings together in a large bowl.

Toss all of the dressing ingredients {except the olive oil} in the food processor and pulse a couple of times. Add half the olive oil and process for about 10 seconds. Then add the other half and continue processing until it’s a consistency you like.

Pour the dressing over the salad fixings and toss well. Enjoy!

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