It seems like I can't open a magazine or visit a website or read a blog with out seeing mention of Watermelon Feta Salad in some iteration or another. With basil. With black olives. With mint. With cilantro. With jicama. It appears the whole world is in onto something I've only just found out about. And everyone is raving about it. So, naturally, I had to try it for myself. Just as naturally, I couldn't take any one else's recipe directly. So I took an amalgamation of recipes to create my own version, keeping it very simple, and I served it along side a grilled Delmonico steak that I had marinated in dried chipotle pepper powder, garlic, cumin, garlic and Worcestershire concoction. I have to say, as good as that steak was, (and it was really good), the Watermelon Feta Salad was better. It was this wonderful mix of salty/sweet, crunchy/creamy, juicy, tart deliciousness. Sounds downright strange, I know, but I highly recommend it.

Watermelon Mint Feta Salad
1/2 cup chopped red onion
1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
A quarter of a medium sized seedless watermelon, rind removed, chopped into 1-inch cubes
1/2 cup crumbled feta cheese (such as President feta)
1/2 cup fresh mint leaves, chopped

Toss everything together gently in a bowl and serve immediately