Watermelon is a cheap sweet delicious source of fiber, hydration and flavour as well as being very cooling. So you get an enormous one because it's 29 cents a lb or something and you're not partial to beverages with chunks. (Not a problem for me but even then we have leftovers.)What will you do with the remaining half melon? Mint is under utilised in urban centers mostly because so many people don't realise how easy it is to grow. Feta packs a punch and is cheap mostly because of how little is actually used here (1$ for 1/4 lb of bulgarian feta) and because feta is cheap here. The silent workers here are parsley (flat leaf if you can...the texture makes a difference) and a lime. These both add lots of nutrients. I get my mint from the community garden we're in and parsley is 59 cents a bunch.(Note:mint stored in the freezer after rinsing is fine here). This also takes almost no time of effort and looks pretty. Thinking about bringing it to a wedding pot luck soon, in fact. The key is in the proportions.Do not store for more than a day or two as the results are mushy and gross after a weekend.
Cut 1/2 of a large watermelon into 1inch chunks (approximately). Save the rinds for pickles or if you are me remove the skin and add the grated white to the salad (time permitting).
Wash 5-6 sprigs of mint and 1/2 large bunch of parsley. Cut into tiny pieces with a pair of scissors. Kids can help with this. Put these in the bowl with your melon.
Add the juice of 1/2 a lime. Toss. Crumble 1/3 of that 1/4 brick of feta on your salad. Toss again. Chill on ice for buffets and the like.
You can also skip the feta if you are vegan or dairy intolerant. Cashew Parm also tastes good here.
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