Watermelon, Feta & Mint Salad

Watermelon, Feta & Mint Salad

Summer simply does not want to arrive in Finland this year.  We had a beautiful May, and then the arrival of June brought with it increasingly cold weather.  Last Tuesday, there was slush in Helsinki, snow in Tampere, and freezing temperatures around the country.

Finland’s Midsummer weekend, 20-22 June, a time when you typically open the summer season with outdoor barbecues, giant bonfires, and late nights out by the lake/seashore, boasted soaring temperatures of +12°C and lows of +6°C.  This is why sauna was invented here:  “Suomen kesä on vähän luminen” (Finland’s summer has only a little snow) is a phrase I’ve heard repeated by many Finns, but never quite grasped the meaning of until that recent snowy Tuesday in June.

Watermelon, Feta & Mint Salad

But never mind:  imported summer fruits from warmer climates have made their way to my table to be combined with herbs from my garden, and this salad, while it won’t warm my cold toes, brings with it the essence of summer with vibrant colors and a rush of flavor.  Simple to throw together, it’s great as a side dish, or as breakfast – which is how I enjoyed it this morning.  It’d be an easy take-along for a picnic; as a side salad for your burger; thrown on top of a pile of freshly-picked lettuce and a drizzle of balsamic vinegar or simply enjoy a bowlful.

Just you with a spoon in hand & a big bowl of this salad, preferably with sunshine on your face, but drizzle outside the window if the weather insists on being ornery, and let this salad bring on the essence of summer anyway.

Watermelon, Feta & Mint Salad

Watermelon, Feta & Mint Salad

1.5 kg / 3 lbs watermelon; peeled and cut into bite-sized chunks
200g feta cheese, drained
1/4 cup / 1/2 dl mint leaves, rinsed, leaves picked (I used a combo of pineapple mint & peppermint)

1.  Cut up the watermelon and put into a medium-sized bowl.
2.  Add the feta cheese.
3.  Stack the mint leaves on top of each other.  Slice very thinly into ribbons, and then cut cross-wise again to make small bits of mint.  Add to the bowl.
4.  Stir well to combine all ingredients.  Cover & place into the refrigerator for at least one hour and up to overnight. 
5. Serve and enjoy.