Last week I took full advantage of the long weekend with a quick trip down to Charlottesville for amazing farm to table food (look out for a blog post later this week on where to stay and eat in C’ville!) and then I hopped in the car for a miraculously traffic free drive down to Virginia Beach to celebrate the Fourth of July. I’ve seen a lot of those two cities this month, and definitely went out on a high note before sticking around the District for the next two weekends.
Two of my closest friends (who I set up, #matchmaker) moved to Virginia Beach a few years ago and are the best hosts. We cooked both nights I was there, which was a welcome respite from the meals out that I’ve been indulging in far too often recently… including every meal the past two days, seriously, I need a break. My contribution to the Fourth of July meal was this refreshing and delicious Watermelon, Feta, and Mint Salad. It’s super easy to pull together and looks gorgeous on the table, in addition to being light and yummy.
1 small watermelon, cut into cubes
8 oz crumbled feta
1 cup chopped mint
Drizzle of EVOO
2 tbsp balsamic vinegar, or to taste
Salt and Pepper to taste
Combine watermelon, feta, and mint. Drizzle EVOO over salad. Add vinegar, salt, and pepper to taste. Enjoy!