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.

Salad:

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

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

Note:
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.

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.

Dressing:

• 1 Tbs Strawberry Balsamic vinegar
• 2 Tbs White wine vinegar
• 1 Tbs Grey Poupon or to taste
• 3 Tbs Meyer Lemon olive oil
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Directions:
Place salad greens in large salad bowl. Arrange other ingredients on top, feta last. When ready to serve drizzle with dressing and toss gently.