I know I’m posting this a bit late in the year, but this is an interesting salad, and with the mint, it’s refreshing on a hot summers day, so keep this recipe handy for next year. There is a vegetarian option, and also ways to make it spicier.
4 C Watermelon, diced and seeds removed
2 Small Poblano Peppers, diced, seeds removed ( use jalapenos for spicier salad)
2 Small Cucumbers, peeled, sliced into half moon shaped
1 Large Boneless, Skinless Chicken Breeast (optional)
2 Green Onions, sliced thin
1/3 C Freah Mint, chopped
1/2 C Feta Cheese
2 T Balsamlic Vinegar (I used Honey Balsamic)
2 T Olive Oil
Half Lime Juiced
Salt and Pepper to taste
-If using chicken, salt and pepper and grill or pan cook until done, slice or dice and allow to cool before adding to salad.
-In large bowl add watermelon, poblano pepper, cucumber, onions, mint and feta, stir to combine. Add in chicken if you desire.
-In small bowl mix olive oil, vinegar, lime juice and salt and pepper. Pour over watermelon mixture. Stir to combine.
I don’t recommend making this recipe too far in advance, the watermelon will cause a lot of water in bowl, and can make salad soggy. Enjoy!