Watermelon Mint and Feta Salad
During the summer, everyone loves watermelon. When it’s sweet and slightly chilled, it makes the best snack. But nothing says “summer is coming” and “Mother’s Day is around the corner” like fresh watermelon, fresh mint picked from the garden, red onion, and crumbly slices of salty feta cheese drizzled in lime dressing featuring Kasandrinos Extra Virgin Olive Oil.
The salty, citrusy flavor mixed with the subtle peppery notes of the Kasandrinos Extra Virgin Olive Oil really brings life to the watermelon. Although this recipe is meant to wow mom on Mother’s Day, it will likely be a mainstay throughout your summer, and even for those who don’t necessarily like the idea of watermelon in a salad, this is a truly unique flavor that will be hard to dislike.
For the feta, try to stick with goat or sheep’s milk feta. It lends a better texture and flavor to the dish than pre-crumbled cow’s milk feta.
Watermelon Mint and Feta Salad
1 7-8 lb. watermelon, chilled
1/2 cup Kasandrinos Extra Virgin Olive Oil
3 limes, juiced
1 1/2 tsp sea salt
3/4 tsp freshly black pepper
1 cup fresh chopped mint leaves
1/2 cup finely chopped red onion
1 1/2 cups crumbled feta cheese
Directions:
Directions:
Cut rind from the watermelon, then chop into 1 inch chunks. Remove seeds. Set watermelon chunks in colander to drain.
In a small bowl, whisk together olive oil, fresh lime juice, salt, and fresh ground pepper.
Place watermelon in a large salad bowl. Pour lime and olive oil mixture, mint, and red onion over the watermelon and toss gently.
Serve with a slotted spoon.
