Tangy Watermelon Salad

I found the base for this recipe in the grocery store (!) and made it for 4th of July. It was a hit, even with my husband who doesn't like watermelon. It only keeps a day, maybe two, but it's so yummy it's not hard to consume it quickly.

Make the dressing by placing

• 2 T olive oil
• 3 T lime juice
• 1 T red wine vinegar
• salt and pepper to taste

in a jar with tight fitting lid. Shake it well and set aside.

Cut up 4 cups of watermelon* and pour dressing over watermelon. Toss to coat well. Add:

• 3/4 cup feta cheese crumbles
• 1/4 cup coarsely chopped fresh mint

Enjoy!

*My new favorite way to "cut" a watermelon is to use my ice cream scoop to scoop out large chunks. It's quicker than a melon ball tool and helps keep the juice in the watermelon. Also, it hollows out a serving bowl for this salad, which is oh-so-impressive.