We all have fond summer memories of chowing down on slabs of salted watermelon as kids. From this weekend’s IRONMAN 70.3 Mont-Tremblant winner Linsey Corbin, this salad is a reminder of that salty-sweet and refreshing combination. It spotlights mint and basil, quintessential summer herbs, and is low fat and nutritious. Corbin says it’s the perfect choice for your next triathlon club potluck, summer picnic, or for something simple to serve with a BBQ on a hot day. She adds that the salad doesn’t make the best leftovers, so make sure you’ve got a group of hungry friends at the ready.

Watermelon and Feta Salad

Preparation:

For the salad:

6 cups (1/2 a large) of watermelon, cubed

1/2 cup (4 oz) of feta, crumbled

1 English cucumber, chopped

12 cherry tomatoes, cut in half

1/2 red onion, finely chopped

1 handful of fresh mint finely cut with shears

1 handful of fresh basil, finely cut

1 jalapeno, seeded and finely chopped (optional, only if you like a bit of kick)

Toss together with:

3 Tbsp olive oil

1 Tbsp rice wine vinegar (can also substitute balsamic, red wine, or even a squeezed lime)

salt and pepper to taste

Serving:

Serve with a slotted spoon to drain any extra juices. I chose to serve mine over a bed of arugula.

Originally shared on Ironman.com’s feature “Cooking with Corbin”