- Dice some seedless watermelon. Toss it with slivers of fresh mint and thinly sliced cucumber. Drizzle with a mixture of red wine vinegar and olive oil, then top with feta cheese.
Note: Stewart uses Split Creek Farm feta, a fabulous goat dairy in the upstate. He often pairs the salad with a field pea or butterbean falafel (which is out of this world delicious), but that’s a recipe I will blog about separately. This salad works perfectly as it is.