In the summers, I live for watermelon. When I can, I eat half a mini-watermelon every day. I literally cut it in half, and then sit with the half I’m going to eat, using a melon baller to scoop out bites (which immediately go into my mouth, no need to get a bowl dirty). It’s so refreshing and is the perfect palate cleanser after dinner. But sometimes, I need to class it up, and you know, serve it to people. Recently, I’ve started serving a watermelon, feta, and mint salad. The first time I did it as a traditional salad for a dinner party. The second time, I did mini ones on toothpicks for a birthday party. Both were delicious.

If you want to do it as a salad…

Ingredients
1/3 cup olive oil
2 tablespoons lemon juice
Dash of salt and pepper
1 regular size watermelon, scooped into balls
1 1/2 cups crumbled feta
1 cup mint leaves, chopped

1. Mix all ingredients except for mint in a large bowl. Top with mint. Chill until ready to serve.

If you want to do it as mini salads on sticks…

Ingredients
1/2 regular sized watermelon, scooped into balls
1 container of feta (you need it to be in small squares, not crumbled – Trader Joe’s sells Danish feta in cubes)
1 cup mint leaves

1. Place 1 melon ball, 1 feta square, and 1 mint leaf on a toothpick. Arrange on a plate and serve chilled.