I've been making a variation of this watermelon "salad" since my twenties (long ago) changing it up with whatever I have on hand each time. I've substituted Mexican panela cheese for the feta, basil for the mint, or infused the dressing with crushed cardamom pods. No matter what you do, the sweet honey paired with the white wine vinegar satisfies that salty/sweet/sweet/sour taste I love in my mouth. For this post I decided to make my salad by adding the tiniest bit of rosewater which can easily be found at any Indian or Middle Eastern grocery store.
WATERMELON SALAD WITH SWEET & SOUR MINT DRESSING
SERVES 4
3 C. cubed watermelon
½ English cucumber OR 2 Persian cucumbers, sliced in half-moons
½ C. feta cheese (I used Bulgarian sheepsmilk feta), cubed
5 - 6 leaves fresh mint, julienned
¼ tsp. rosewater
1 T. runny honey
1 T. white wine vinegar
DRESSING
In a small bowl mix rosewater, honey, and white wine vinegar with a spoon.
SALAD
Place watermelon, cucumbers, and feta in a large serving bowl, sprinkle with fresh mint, drizzle with rosewater honey dressing.