Because it's May and I'm getting spring fever, I have been attacking it by making salad. Not the boring lettuce-tomato-cucumber-carrot variety, but interesting salads that can really be satisfying as a light dinner or lunch. To start off, here is a recipe that was inspired by a beach-side cafe in Eilat (even though it might still be a little cool for beach-side lounging in this part of the world!): Watermelon and Feta Salad.
Serves four as an appetizer.
1/3 cup Feta (add to taste)
1 pkg Mint Leaves (a nice size handful) shredded
Fresh ground Black Pepper
And that's all folks! This salad is even more refreshing if the watermelon is chilled first. The only downside is that this salad doesn't keep well. The feta will begin to dissolve into the watermelon juice to make a kind of yucky soup- not recommended. But, if you plan on making ahead, the mint and watermelon would be very happy marinating together and the cheese can always be sprinkled on before serving.