1 (5 lb) seedless watermelon
1 Lebanese cucumber (optional)
¼ cup red wine vinegar or balsamic vinegar
3 spring radishes- very thinly sliced (preferably on a mandolin)
Salt and black pepper
¼ cup of extra virgin olive oil
2 TBSP fresh mint leaves, chopped
½ cup of feta cheese crumbled
Splash of lime juice
1 red onion, sliced thin
Mint Sprigs for Garnish
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onions. Finely dice the cucumber.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, cucumber, radish, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
Wild Thyme is located at 1060 Chinoe Rd, Suite 108 in Lexington.