When watermelon is finally back in season, we run to the store to make this watermelon and feta salad. Skeptical about pairing cheese with watermelon? Give this a try and let the skepticism melt away!
If you think about it, fruit and cheese pairing is a tale as old as time. Instead of a deconstructed charcuterie board (which we also love), this recipe allows all of the flavors to marry together in one bowl!
With only 4 ingredients, this recipe is easy to throw together for a last-minute barbeque and tastes like summer in a bowl.
This watermelon feta salad recipe gets bonus points in our book because it is so hydrating! Since the majority of the salad is made up of watermelon, it keeps you feeling hydrated and is seriously refreshing! We also like to add fresh mint and lime for mojito vibes. Happy snacking!
If there is a PhD in watermelon-ology, we earned it. We have totally nailed the watermelon-picking process and want to share it with you!
The number one key to choosing a watermelon is a big yellow spot. The yellow should be fairly dark in color (not a pale yellow). This is referred to as the “field spot”—the place the watermelon rested on while harvesting. A larger, darker spot indicates longer time ripening, and thus, more sweetness.
Secondly, look for brownish webbing and streaks. This is a result of bees pollinating the flower. Generally speaking, the more webbing, the more bees graced that melon while it was still a flower, typically an indicator of sweetness.
Last, but not least is weight. We find that choosing a melon that is heavier than it looks is a winning decision. Watermelons get their rather on-the-nose name because they are made up mostly of water. You want a melon that is as full as it can be with water for optimal juiciness.
If it’s available, we have had more luck with picking mini watermelons than large watermelons, although the above theories apply regardless of size.
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