This may seem a little unorthodox, but work with me for a sec … usually, people choose their drinks based on the food they’re going to have: white wine with light dishes, red wine with heartier meals … margaritas for Mexican food … beer for grilling … tropical cocktails for beachfare … martinis for whenever the hell one wants 😉 Am I right? Who’s with me? I’d high five you but you know that whole social distancing thing prevents it so here’s an elbow bump from afar for my fellow martini lovers.

And yes, I know, watermelon salad is nothing new, but adding the jalapeno to this version makes it just that much more muchier. So why don’t you give it a try … drink optional 😉 

KICKED-UP WATERMELON SALAD

PREP TIME: 20 minutes | Chill 2-3 hours before serving

• 1 watermelon, seedless cut into ½ inch chunks
• 1 bunch of fresh mint, about ½ cup
• 4 ounces plant-based feta cheese (try Violife)
• 3-4 fresh jalapenos, sliced thin
• Salt and pepper to taste

Combine everything, cover and chill for 2-3 hours. For the mint, I prefer it in bigger pieces so I tend to chop some and tear some. As for the jalapenos, I suppose you could use canned but fresh is better. Note, I like it served just under room temperature so I take it out of the fridge and let it sit for 30 minutes before serving, but hey, you do you. Oh, and here’s an idea … make a “gourmet” version by serving larger squares of watermelon, feta on top, drizzle with balsamic and add mint springs, a few jalapeno slices, salt and pepper. Enjoy!

DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )