How is it mid-August already?!? It may be hot as ballz out there, but at least you can cool off at the beach! Ooo, perfect segue into beach club (10 points - me).

A million dazzling blessings should be bestowed upon the most delicious of souls who created the watermelon and feta pairing. At our first beach club, Meghan brought out a beautifully oversized plate filled with watermelon cubes, feta, basil, and toothpicks. We sat on our sandy towels not yet knowing that we would become straight up Calvin Klein Obsessed. Or at least I would (become obsessed), because watermelon is dope and delicious.

Keep reading for a watermelon soy sauce dressing recipe (nyum!) - which you can choose to do with or without the mint/cilantro.

After the dressing we offer up the classic watermelon and feta salad. Pro tip- if you are too lazy to make the dressing (I get it, it is super hot out there), just soak the watermelon cubes in soy sauce prior to serving (no dressing needed!).

Drool on 😛

Ingredients:

For the dressing:

2 cups chopped watermelon
1/2 cup extra virgin olive oil
2 tbsp soy sauce
1 jalapeño roughly chopped
2 tbsp cilantro
2 tbsp mint
s&p to taste

For the salad:

1 cup chopped watermelon
1 bunch arugula
2 stems of mint
2 tbsp feta
reduced balsamic vinegar to taste
watermelon soy sauce dressing

Instructions:

1. Measure out 2 cups of chopped watermelon. No judgements on whether you buy pre chopped watermelon, this is a safe space. And chopping up a big watermelon can be scary 🍉💀

Set up you food processor, pour watermelon in, and give a few good pulses. Not bad pulses, just the good pulses.

Brave enough to butcher a whole watermelon?

2. Add soy sauce, jalapeño, mint, cilantro, and lime to food processor. Give it a few of those good pulses again and give it a taste test. Adjust as needed to your own unique and beautiful palate. You are amazing and don't let anyone tell you otherwise. Nobody puts baby in a corner!!

Looked prettier in person . . . Maybe. It definitely tastes better than it looks

3. With the food processor on, slowly pour olive oil to create an emulsion. Key is to go suuuuper slow, so take your time! When finished, bottle it up (don't forget to sterilize your bottles), and pour over salads, pasta, quinoa, or whatever is en vogue. We are gonna go the salad route because it is summer and I'm feeling bloated.

4. Making the salad couldn't be any easier. Toss together the watermelon, mint, arugula, and dressing and plate (or you know, don't. I'm not going tell your mother that you haven't done the dishes in 2 weeks and all you have left to eat out of is the giant blue mixing bowl she bought for you in bed bath and beyond before you moved into your first apartment).

Where was I? Oh yeah, once plated, crumble feta cheese over the salad and lightly drizzle your favorite balsamic vinegar. Salad completed - 20 points go to everyone! Now eat. . . Eat!

and that is all she wrote, folks! Hope you enjoy and see you next time!