The Mint Condition

Juicy watermelon. Crisp cucumber. Tangy feta. Torn mint. Balsamic on top.his is that “who made the salad?” dish. Sweet, salty, herbaceous—and the balsamic drizzle brings it all home. The Mint Condition cools you off, cuts through the BBQ heat, and disappears from the bowl faster than anything else on the table

Ingredients

• 4 cups seedless watermelon, cubed
• 1 large cucumber, peeled and diced
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, torn
• 1 tbsp olive oil
• Pinch of Let’s Get After It seasoning (or kosher salt & cracked pepper)
• 2 tbsp balsamic glaze (store-bought or homemade—see below)

Homemade Balsamic Glaze

• 1 cup balsamic vinegar
• 1–2 tbsp honey (adjust to taste)

1. Combine balsamic vinegar and honey in a small saucepan.
2. Bring to a boil, then reduce to a simmer.
3. Let it reduce by half, stirring occasionally, about 10–15 minutes, until thickened.
4. Let cool before drizzling.

Instructions

1. In a large bowl, combine the watermelon and cucumber.
2. Drizzle with olive oil and gently toss.
3. Add feta and torn mint. Fold lightly to combine.
4. Sprinkle with Let’s Get After It seasoning to taste.
5. Transfer to a platter or serving bowl.
6. Drizzle balsamic glaze over the top just before serving.
7. Serve immediately while crisp and cold.

Chef Paddy’s Tip

• Use a squeeze bottle or spoon for that perfect balsamic zig-zag.
• Tear the mint instead of chopping—it keeps the aroma vibrant.
• This salad doesn’t hold well overnight—serve it fresh.

Let’s cook with heart and hustle.