Watermelon, Feta and Mint Salad with Blood Orange Vinaigrette

Author Notes

Ok, so I know it’s the middle of winter, and we’re all in the mood for warming, comforting food. Unfortunately, the combination of blood orange, feta, and mint screams for a crisp, juicy, tangy summer salad. So that’s what I made. I paired it tonight with a spicy shrimp and rice dish, and I think it worked out very well. I make watermelon salads with mint quite often in the summer, and I worked in a few extra components to compliment the grab bag of ingredients that we were given this week. The beauty of this salad is how easy it is to make, and how tasty and unique it is. —lechef

Ingredients

• 
  6 cups
  
  Diced seedless watermelon (about 1.5 lbs without rind)
  
  
• 
  1 cup
  
  feta, crumbled
  
  
• 
  1
  
  blood orange, halved and sliced
  
  
• 
  ¹/₂
  
  medium red onion, diced
  
  
• 
  3 tablespoons
  
  Fresh chopped mint, plus extra for garnish
  
  
• 
  2
  
  cloves garlic, minced
  
  
• 
  1
  
  jalapeño, seeded and minced
  
  
• 
  2
  
  blood oranges, juiced
  
  
• 
  2 tablespoons
  
  Balsamic Vinegar
  
  
• 
  2 tablespoons
  
  olive oil
  
  

• 
  salt and pepper