Watermelon has been tasting so good lately with the arrival of warm weather.
A version of this salad is a regular feature in my kitchen whenever watermelon is available.
This time, I added some fennel due to my garden having an abundance of it at the moment.
To make:
Cut up half of a watermelon and place into container or bowl.
Slice up a fennel bulb into thin slices and place into container.
Add in 1/4 cup mint leaves and a few fronds of fennel.
Top with 1 – 2 Tablespoons of feta cheese or vegan substitute if desired.
Enjoy in the sunshine with your favorite tunes playing in the background! My top choice is almost always Arthur Russell. I’ll be enjoying this in my backyard during the daytime because as of this posting there is only one more day of school left!
Peace and love,
Kristan
Suffused Supper 