Recipe Binder Watermelon, Feta & Mint Salad
Submitted by: Deb Barron Hickerson
Modified from a recipe I cut out of a magazine - Trib Magazine from the Chicago Tribune, I think. Original attributed to Chef Joncarl Lachman, HB Home Bistro.
Preparation time: 5 min
Cooking time: none
Difficulty: Easy - for beginners
Serves: 4
Dietary guidance: v n d
Ingredients
8 cups watermelon, seedless or seeds removed, cut into bite-size pieces, chilled
2 cups crumbled feta cheese
1 cup lightly packed fresh mint leaves, cut into thin strips (or use another fresh herb such as basil)
3 Tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
freshly ground black pepper
lemon or lime zest
fresh lemon or lime juice, to taste
Method
Put chilled watermelon pieces into large bowl and add feta, mint, olive oil, salt, pepper, zest and juice. Toss gently and serve immediately.
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