I’ve escaped the heat and I’m back in Seattle, yet again.

Last weekend was filled with an engagement party, bridal shower, and family dinners. This weekend was our 10 year high school reunion, sister’s birthday celebration, and visit from the in-laws. I’m sticking around since I leave for a family girls weekend on Thursday.

And it doesn’t really slow down until the baby gets here.

psst…. Those with dairy sensitivities or allergies, don’t be too quick to run off. I did half this recipe with cheese and half without and both were good enough to serve your guests. Or have for yourself.

At the bridal shower last weekend, the lovely host had made so many incredible dishes, including a version of this watermelon salad.

I didn’t have the recipe, but went off the the ingredients that were obvious to me and then she helped with the less obvious.

I’ve also made a greek quinoa salad from this party as well, which I think you guys are really going to love. Maybe I’ll share it this week.

Yes, I know.  I ate quinoa and actually helped myself to a second serving. I was either starving or I’m finally starting to crave healthy dishes. Hoping it’s the latter of the two.

It took a lot of self control not to eat the whole watermelon.

This is really an easy and delicious salad to throw together for any sort of occasion. Especially in the summer time when it’s too hot to cook or eat a warm meal.

As I mentioned above, I hate half the batch without cheese and it was just as satisfying.

Also, if you’re wondering about the light green serving plate, it’s from Fifty One and a Half. Thank you again, Gaby, I love my plate!

Watermelon, Mint & Feta Salad Recipe

Print Recipe

Ingredients

• 4 tablespoons extra virgin olive oil
• 1/2 cup fresh lemon juice
• few dashes of tabasco
• salt + pepper

• 8-10 cups watermelon, cut into bite size
• 1/2 cup fresh mint, chopped – plus more for topping
• 1/2 – 1 cup feta cheese, plus more for topping

Optional: almonds, chopped or slivered – for a little nuttiness and texture

Directions

For the dressing, whisk together olive oil, lemon juice, tabasco and salt + pepper.

note: before tossing in the cheese, be sure to ask if any of your guests have allergies or sensitivities to dairy.

In a large bowl, combine watermelon, mint, almonds [if using] and feta – start with 1/2 cup and add more to your liking. Drizzle a little of the dressing at a time, and lightly toss to coat. Season with salt + pepper.

Best served cold. Enjoy!

Serves about 8-10

*gluten-free *dairy-free, if you leave off the cheese *vegetarian

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