Description
Icy watermelon chunks burst with sweetness against crumbly feta and mint’s cool burst, drizzled in tangy lime-olive oil dressing. Each bite feels like a breezy poolside afternoon.
Ingredients
- 4 cups seedless watermelon cubes
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh mint leaves
- 1/4 small red onion thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a large bowl combine watermelon cubes, crumbled feta, chopped mint, and sliced red onion.
- In a small bowl whisk together olive oil, lime juice, salt, and black pepper until well blended.
- Drizzle the dressing over the watermelon mixture and toss gently to coat without breaking up the watermelon.
- Cover and chill the salad in the refrigerator for at least 15 minutes before serving.
Notes
- For best flavor use chilled watermelon.
- Crumble the feta finely so it distributes evenly.
- Prepare the salad just before serving to preserve texture.
- Leftovers can be refrigerated for up to one day.