Nothing screams summer more than this watermelon and feta salad.

By SARA VANDEN BERGE

We just returned home from a 10-day trip sailing through the British Virgin Islands.

We hired a fully crewed catamaran, which came with a captain and chef who made our experience magical.

One of the many wonderful lunches Chef Lynsi made for us was a fresh salad made with watermelon, feta and red onion.

When we returned home, The Husband and I were still thinking about it, so I tried to recreate it.

It’s not exact, but it’s close.

We enjoyed this delicious salad twice last week and have it on the menu again for Wednesday.

Every bite is like taking a chomp out of summer; it’s seriously delish.

I make this salad by measuring with my heart and tastebuds, so you won’t find any exact measurements here.

But I trust your heart, so give it a try.

HERE’S WHAT YOU NEED

• Spring mix

• Watermelon, cubed and seeded

• Feta cheese

• Red onion, thinly sliced

• Panera balsamic vinaigrette

I like to chop up my spring mix and toss it with the vinaigrette first.

Then I add watermelon, feta and red onion until it’s colorful.

(We like heavy watermelon and feta and go light on the dressing.)

Toss everything together so all the good stuff reaches the bottom of the bowl too and enjoy it as a light lunch or pair it with fish, chicken, pork or steak for a healthy, delicious dinner.