Watermelon Salad with Feta & Fresh Mint

• 4 cups watermelon, cut into cubes
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup shelled pumpkin seeds (pepitas), toasted
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice
• Salt and freshly cracked black pepper, to taste

1) Prepare the Watermelon: Cut the watermelon into bite-sized cubes and place them in a large salad bowl.

2) Add Feta and Mint: Crumble the feta cheese over the watermelon cubes. Sprinkle the chopped fresh mint leaves over the top.

3) Toast the Pumpkin Seeds: In a dry skillet over medium heat, toast the pumpkin seeds until they are golden brown and begin to pop. This should take about 2-3 minutes. Remove from heat and allow to cool slightly.

4) Dress the Salad: Drizzle the extra virgin olive oil and lime juice over the salad. Gently toss to combine all ingredients, making sure the watermelon is evenly coated with the dressing.

5) Season and Serve: Sprinkle the toasted pumpkin seeds over the salad. Season with salt and freshly cracked black pepper to taste. Serve immediately, and enjoy with a glass of Domaine Carneros sparkling wine.

• You can find pepitas at most grocery stores, usually in the baking or snack aisle.
• Optional Add-Ins: For an extra layer of flavor, you can add thinly sliced red onions, a handful of arugula, or chopped prosciutto.
• Serving Suggestion: This salad is best served chilled. Prepare the watermelon and dressing ahead of time, chill in the fridge, and combine just before serving to maintain the fresh, crisp texture.