Tuesday, August 30, 2016

Watermelon with Sheep's Milk Feta and Fresh Mint

Very simple yet delicious.
Make sure your watermelon is perfectly ripe.
Chris loves this salad and told me the last time I made it that he would be sorry to see watermelon season go.


  • 4–6 cups Freshly cut Watermelon chunks
  • 1/2 cup sliced fresh Mint
  • 1/2 cup crumbled Sheep's Milk Feta

Mix all in a large bowl and refrigerate until ready to serve.

Use mint and feta to taste. The above amounts are just a guide.
Sheep's milk feta is milder and creamier than cow's milk feta which has a slightly sharp flavor.

Mixed Greens with Nectarine, Strawberries, Apples and Tomatoes

I made up this salad when I had fresh fruit to use up. It turned out so delicious I decided I had to share it.
Make sure your tomatoes and fruit are garden or Farmer's Market fresh. Store bought just won't do in this salad.


  • 5 oz Mixed Organic baby salad greens (1 reg. package)
  • 1 nectarine, cut into bite-sized chunks
  • 1 cup (or more) fresh Strawberries, cored and cut into quarters
  • 1 Granny Smith Apple, cored and cut into bite-sized chunks
  • 1 farmer's market tomato, cut into bite-sized pieces
  • 1/4 cup crumbled sheep's milk feta
  • 1/4 cup Walnuts, toasted and broken into small pieces, opt.


  • 1 Tbs Strawberry Balsamic vinegar
  • 2 Tbs White wine vinegar
  • 1 Tbs Grey Poupon or to taste
  • 3 Tbs Meyer Lemon olive oil

Place salad greens in large salad bowl. Arrange other ingredients on top, feta last. When ready to serve drizzle with dressing and toss gently.