Here is another recipe we enjoyed camping last weekend. Our mint is abundant right now and there are only so many mint cocktails one can drink. I thought this simple little salad would be refreshing camping and easy to throw together.
Packing for the trip, I cut several stems of mint, washed them and then stored them damp, wrapped in a paper towel, in the fridge (and then the cooler). This, by the way, is my favorite way to store herbs and lettuces from the garden. Except at home I just as often use a clean kitchen towel instead of a disposable one. I also packed up the last of my homemade feta. (The feta is another recipe I plan to share, so feel free to subscribe to follow.)
This salad is great with figs, too. This year a little birdie we call Baby eats our figs as fast as they come off the tree. She has even full on shoplifted a fig! We were in Whole Foods and she was sitting in the cart. I turned my back for a second to pick out a peach and when I looked she had grabbed a fig out of a basket on the display and had started eating it! Baby also got into a shopping bag today, found an avocado and bit into it as though it were an apple.
Anyway, she loved this salad. It is a great way to showcase fruit at it’s peak. For babies, watermelon is a great first solid once they are ready to try venturing past purées since it is so easy to “bite into” with just gums.
Watermelon, Mint and Feta Salad Recipe
- A large bowl of watermelon cut into large bite sized chunks, chilled
- Mint, ripped or cut into smaller pieces
- Crumbled feta
- Balsamic vinegar glaze or reduction
- Squeeze of lime juice (optional)
- Salt and pepper (optional)
I don’t have measurements for this salad, so just eyeball it. Cut up the watermelon and chill, if it isn’t already cold. Then add the rest of the ingredients, mix and serve immediately.