Watermelon Feta Salad

Looly and Roo love feta cheese. All three of the KC kids slurp watermelon like it's going out of style. Frankly I don't have much in my arsenal better than this to get them to eat an actual salad.

But as far as fruit and feta go, Mufasa is a skeptic. The rosé helps. And the fact that I use mint from his herb garden. Mint has a habit of taking over that thing.

The recipe couldn't be simpler. Just focus on the freshest, highest quality ingredients you can find. I know you've heard it a million times but it really counts here. No joke.

Watermelon Feta Salad*
(adapted from Barefoot Contessa)

4 cups baby salad greens, rinsed and dried (arugula would be peppery and tasty, but it's a bit strong for my kids, so I went with mixed greens instead)
1 cup chopped mint
2 cups watermelon, cubed
8 ounces feta cheese, cubed
juice of 1 lemon
juice of 1 orange
1 shallot, minced
1 tbsp. honey
1 tsp. salt
1/2 tsp. black pepper
1/4 cup olive oil

1. Place salad greens, mint, watermelon, and feta in a large bowl.
2. To make the vinaigrette, combine citrus juices, shallot, honey, salt, and pepper. Whisk well. Slowly drizzle in olive oil, whisking continuously. Pour over salad mixture and toss to coat. Serve immediately, outside on the porch.

*This, like many of my favorites, can be served deconstructed for the most persnickety diners, aka my children. Watermelon. Feta. Greens. Orange slices. 'Nuff said.