Watermelon and feta salad

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.

Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.


Ingredients

  • 3 cups seedless watermelon, cubed

  • 1 cup cucumber, sliced into half-moons (peeled if preferred)

  • 1 cup strawberries, hulled and halved

  • 1 ripe peach, sliced (use when in season)

  • 1/2 cup crumbled feta cheese

  • 1/4 cup fresh mint leaves, chopped or torn

  • 1–2 tablespoons olive oil

  • Juice of 1/2 lime (optional)

  • Salt and black pepper to taste


In a large bowl, gently combine the watermelon, cucumber, strawberries, and peach slices.

  1. Add the crumbled feta and mint.

  2. Drizzle with olive oil and lime juice, if using.

  3. Season lightly with salt and pepper.

  4. Toss gently to combine and serve immediately—or chill for 30–60 minutes for extra refreshment.

  5. Feel free to sass it up with a balsamic glaze, recipe below:

Balsamic Glaze Ingredients:

  • 1 cup balsamic vinegar

  • 1–2 tablespoons honey or maple syrup (optional, for sweetness)

Instructions:

  1. Pour the balsamic vinegar into a small saucepan over medium heat.

  2. (Optional) Stir in honey or maple syrup for added sweetness.

  3. Bring to a gentle boil, then reduce heat to low and simmer.

  4. Stir occasionally and let it simmer until the liquid reduces by about half and thickens to a syrupy consistency (10–15 minutes).

  5. Remove from heat and let cool—it will thicken more as it cools.

To Store: Keep in a sealed jar in the fridge for up to 2 weeks.


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