Yield: 6 servings.
6 cups cubed watermelon, rind and seeds removed
1 yellow bell pepper, cored, seeded, and cut into thin strips
6 thin slices red onion
3 tablespoons fresh lime juice
2 teaspoons honey
¼ teaspoon salt
Pinch of freshly ground black pepper
4 tablespoons olive oil
4 ounces feta cheese, crumbled or cubed
6 large fresh mint leaves, chopped
12 fresh basil leaves
In a large bowl, combine watermelon, yellow pepper, and sliced onion. Set aside. Whisk together lime juice, honey, salt, and pepper. Gradually whisk in olive oil. Pour dressing over watermelon and toss. Add feta, mint, and basil, and toss gently.
print it
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
Pastel dyed eggs dotting the landscape are a sure sign that winter is winding down, but as every gardener knows, patience is key: Spring doesn’t necessarily begin when the Easter sermon ends.
