This super refreshing, light salad is perhaps the most effort I’ve gone to with watermelon this season (and even here it’s ridiculously easy). The watermelon cubes are tossed with sweet-tart cherry tomatoes, salty feta and tons of fresh herbs in a tangy lemon vinaigrette. I’ve added some wheat berries here to make it more of a meal, but you could easily skip those for an even lighter version.
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- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 1 tbsp white wine or champagne vinegar
- 1 tbsp Dijon mustard
- 1 tbsp - 2 Tbsp honey, to taste
- kosher salt, to taste
- freshly-ground black pepper, to taste
Directions
- Whisk together the lemon juice, olive oil, vinegar and mustard in a small mixing bowl until well-combined. Add the honey, and whisk until the vinaigrette is completely emulsified. Season with salt and pepper to taste. Set aside.
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