Food expert Jason Skrobar is taking everyone’s favourite summertime fruit—the watermelon—to the next level with this out-of-the-box dish.
3 cups baby potatoes, grilled, cooled and cut in half
3 cups watermelon, cubed
1 cup cherry tomatoes, cut in half
1/2 red onion, thinly sliced
1 cup feta cheese, crumbled
1/4 cup mint, roughly chopped
For the dressing:
3 tablespoons sherry vinegar
1/2 lemon, juiced
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper to taste
Combine all salad ingredients in a large bowl and toss well. Make dressing by adding all ingredients to a mason jar, cover with lid and shake until well combined. Season with salt and pepper. Pour dressing over salad, toss and serve.
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