This is the salad of the summer and hands down my family’s favorite. I served it this past weekend to rave reviews! My son, Yale, urged me to post it on the blog and Jeff gave it rave reviews… so much so, that he requested I make it the following day!!
If you can find heirloom tomatoes, use them. I like to use yellow or golden or rainbow-colored ones because they pop against the red of the watermelon and strawberry. I also use a good Greek olive; ever since Jeff and I traveled to Greece, we have preferred the taste of Greek olive oil. It is important to use Feta that is packed in brine and firm. That way you can cut it into small bite-sized chunks and scatter atop the salad. Drizzle with the oil, balsamic, and honey. Mic drop!
- seedless watermelon cut into chunks
- yellow or golden heirloom tomatoes cut into wedges
- strawberry stems removed and halved
- feta cheese (packaged in brine) cut into bite-sized squares
- good Greek olive oil
- good balsamic vinegar
- fresh mint leaves
There are no measurements for this salad. Simply use the amounts of watermelon, tomatoes, strawberries, and feta cheese that suit the number of people you are serving. Drizzle it with as much or as little good olive oil (preferably Greek), honey, and balsamic vinegar as you desire! Season with freshly ground pepper and salt.