Sweet, Spicy Watermelon and Feta Salad

Y’all. This recipe will give your tastebuds a what for. It takes like three bites for them to realize what the heck is going on. It.is.awesome.

I adapted this recipe from a fellow Nashville blogger, Annakate. You can see her original recipe here, and I’ll give you my version with the changes, below.

Sweet, Spicy Watermelon Feta Salad
This recipe serves 3 – adjust accordingly.

1/4 cup hot chili sauce (I used sriracha)
1/4 cup rice vinegar
1 1/4 teaspoons honey
1/4 cup light tasting olive oil (regular would probably be fine, but I like light tasting for dressings)
3 ½ cups cubed seedless watermelon
1/3 cup feta cheese
Salt to taste
chopped fresh mint and basil

Combine chili sauce, rice vinegar and honey in a bowl and slowly mix in olive oil while you whisk. Right before you’re ready to serve, pour any liquid off watermelon and toss it in the bowl to combine with your chili mixture.

Plate, then top with crumbled feta cheese and fresh herbs. Sprinkle with salt.

Seriously y’all. This is really easy and it was the bomb as a summer side dish. Thanks so much to Annakate for the recipe! If you didn’t click on her recipe, she added tomatoes and didn’t use cheese. Those were the two big changes. Earlier in the summer I made a feta, watermelon and basil salad, so I couldn’t resist adding feta to this – and Rog doesn’t care for tomatoes, so this version of the recipe was born.

We served it alongside a stuffed chicken breast — like this recipe I posted recently. The only changes were I used sweet onion instead of purple and I used fresh rosemary and basil on the inside, since I had them. We baked it instead of grilling. Just as delicious.

Our temporary roommate who is staying with us this month while she does a medical rotation at Vandy brought me fresh rosemary, basil and mint from her mama’s garden. I was thrilled to use all of them in last night’s dinner!

Nom nom.

Then, I practiced my gymnastics routine and went to bed.


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