My sister talks A LOT. It’s not like a lot where she dominates every conversation. It’s a lot where if she is telling a story then it will take a very long time and if she senses you’re not paying attention then the story will be restarted.
Usually these stories unfold during dinner and when my sister and I still lived at home, my mom was basically Courtney’s hostage. And it’s not just big stories that are given detailed retelling. It can be as small as no one refilling the water for the office Keurig, with every detail broken down to extreme minutiae.
It’s fine, it’s fine, all of this forced listening made me a very good reporter.
When you’re trapped at a table where you’re punished for even daring to look away from the storyteller for a moment you can get a little hungry. Dinner becomes a distant memory as stories about the doctors my sister works with come tumbling from her lips.
To placate Courtney and to keep our blood sugar from running low, my mom in the summer months would shuffle from the kitchen table and grab a bowl of cut up watermelon. Don’t worry, she was still listening to the stories, checking out was not a possibility.
Picking over the watermelon, or honeydew, or whatever fruit was in season and on sale kept us sitting around the table long enough for the sun to start to set and for Courtney to eventually tell us every thing that happened during her day.
If you’re looking to stretch out family time with an easy dessert or start things off with a quick dish then this watermelon and feta salad should get on your shopping list.
Feta might be my sister’s number one cheese. We are such fans that the word feta has somehow found its way into our everyday conversation as a way to describe something that is crazy or good. An example would be: Oh I bought this dress and it was on super sale. The response instead of wow, would be feta.
Yes, yes, very weird. But I once saw an episode of Cribs with Christina Aguilera from the early 2000’s and she also said she uses made up words with her siblings so if it’s good enough for Xtina then it’s fine for us.
So you’re eating more than a bowl of fruit and cheese, I mixed together an easy lime and honey dressing and added some torn mint to the bowl. I cannot pass by a bunch of mint in the summer months without buying it and wanting to make mojitos. Since I can’t drink mojitos 24/7 then this watermelon and feta salad will have to do.
A good watermelon is pretty juicy and the dressing is probably going to be more than you need so you might end up with some extra liquid at the bottom of your bowl. You could hold back on the dressing but I’m lazy and dump it all in. The juices at the bottom of the bowl after the salad has been hanging out makes the perfect base for a watermelon mojito. Stir a little bit of the watermelon juice and extra dressing with some club soda and rum for a super easy drink that only needs a sprig of mint before you drink it.
And if you make it to the bottom of this watermelon and feta salad and are still listening to someone’s stories then you deserve the cocktail.
- 10 cups chopped watermelon, 1 small personal melon or ¼ of a larger seedless watermelon
- 6 ounces feta cheese, cubed or crumbled
- ½ cup mint leaves, roughly torn or chopped
- 2 tablespoon lime juice
- 1 tablespoon lime zest
- 1/2 tablespoon honey
- 1 1/2 tablespoons olive oil
- Generous pinch of coarse kosher salt
- Zest and juice one lime.
- Whisk together the lime juice and zest with the other dressing ingredients.
- Season to taste, you don't want the dressing to be super sweet since you're adding it to already sugary fruit.
- Combin the chopped watermelon with the dressing. You can do this ahead and let the fruit hang out in the fridge until you're ready to eat.
- Right before you eat fold in the feta cheese and gently stir. You don't want to break up the cheese too much.
- Top the with the torn mint and divide among four bowls, make sure you top each salad with a little bit of the fruit juices that settle in the bottom of the mixing bowl.