BY KATE MERKER AND TAYLOR MURRAY
Sweeten up your summer dinners with this refreshing side dish
1 baby watermelon (about 3 lb.)
1/2 c. fresh mint
1/4 c. red onion, thinly sliced
12 oz. cherry or grape tomatoes, halved
2 tbsp. olive oil
2 tbsp. fresh lime juice
1 tsp. pure honey
Kosher salt and black pepper
Remove the rind from watermelon and cut flesh into 1 1/2-inch-thick triangles; arrange on a platter. Top with fresh mint, red onion, cherry or grape tomatoes. Combine olive oil, fresh lime juice, pure honey, and kosher salt and black pepper in a bowl. Spoon over watermelon; top with crumbled feta.
For maximum freshness, pack the dressing and salad separately. Drizzle just before serving.
NOTE: Large black kalamata olives are also a great add !