The East Nashville Farmers Market is dedicated to creating fresh, seasonal recipes like this Watermelon Salad with Peppers and Feta using the best local ingredients provided by our farmers and vendors. During this time of year, watermelon is plentiful leaving many of us searching for delicious ways to enjoy it other than right off the rind or zipped into a fresh juice. This Watermelon Salad with Peppers, Mint, and Feta is not only sweet and tangy but slightly savory with just the right amount of kick to provide a well-balanced flavor profile that everyone can enjoy.
To begin this Watermelon Salad with Peppers and Feta, start with fresh-squeezed lime juice and local honey whisked together with salt, black pepper, a splash of vinegar, and extra virgin olive oil to form a sweet and tangy honey-lime vinaigrette that serves as a foundation on which this late-summer salad is built. Next, add a handful of chopped fresh mint leaves to the vinaigrette and one de-seeded and minced jalapeno pepper if you prefer to add a kick to the backdrop of your meal. Then, chop and add whatever sweet peppers you like. I like poblano peppers or sweet Carmen available at the Green Door Gourmet booth.
Finally, remove the rind from a small to medium sized seedless watermelon and chop into small cubes. Toss the watermelon with the chopped sweet peppers, the minted honey-lime dressing, and crumbled feta cheese. Let marinate for 10 minutes before finishing with a fist full of toasted sliced almonds for crunch. This watermelon salad is perfect alongside grilled meats or as an afternoon snack. Enjoy!
Watermelon Salad with Peppers and Feta
1/4-1/3 cup fresh-squeezed lime juice
2-3 tablespoons Johnson’s Wildflower or Clover Honey
1-2 teaspoons white or red wine vinegar
2-3 Tablespoons extra-virgin olive oil
1 de-seeded jalapeno pepper, minced (optional)
1/4 cup chopped fresh mint
4-5 cups cubed seedless Delvin Farms Watermelon
1/2 cup chopped peppers
2 oz feta cheese, crumbled
1/4 cup toasted sliced almonds