Spice up that Melon Salad with just a hint of Thai Chili.
As we're nearing the end of summer, i find myself desperately craving every last bit of sunny sweetness the season has to offer. As much as I look forward to warming dishes prepared with winter citrus, apples and pears, i want to taste summer for just a little bit longer.
Labor Day was the perfect excuse to whip up a dish that satisfied that exact craving, and melon salad was what my sun-soaked heart desired.
Did I reinvent the wheel with this one? Hardly. If you've never had a watermelon, feta and mint salad, you haven't lived! However, the addition of slow-burn, mouth-on-pleasant-fire, Thai chili, really sends it over the top. So, yeah, wheel reinvented...ish.
In a small bowl, combine the juice of three limes, the sliced chilies and chopped mint.
In a large bowl, combine all three melons and pour over the lime and chili dressing. Refrigerate for 30 minutes, allowing the melon to soak up some of that sweet and spicy juice.
Before serving, toss in the cubed feta, garnish with additional fresh mint and season with a little flakey sea salt.
It's spicy, it's sweet, it's cooling and it burns so good. This old stand-by just got a little pep in it's step, and is pushing all my summer-lovin' buttons.
*Note; When buying feta cheese, look for the authentic, Greek, sheep's milk kind, sold in brine. The flavor can't be beat!