Here is what is in this weeks box:
some reed avocados
green onions
1/2 watermelon
some valencia oranges
1 winter squash ” should be cooked as a butternut”
2 white peaches
1 bag of cleaned corn about 8 half pieces
1lemon cucumber
a lot of mostly heirloom tomatoes
a few zuchinni and or crookneck squash
fresh mint
Watermelon and Mint Salad With Feta Cheese
Ingredients
- 1 (5-pound) watermelon
- 1 Vidalia or other sweet onion
- 1/4 cup red wine vinegar
- Salt
and pepper - 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh mint
- 4 ounces feta cheese, crumbled
- 6 whole mint sprigs
Directions
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
