Ingredients
Scale
- 4 cups cubed watermelon
- 1 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, torn
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze
- 1/4 teaspoon freshly ground black pepper
Feel free to experiment with substitutions if needed. For a dairy-free option, you could replace the feta with some toasted almonds for that added crunch. And if mint isn’t your favorite, basil can be a wonderful alternative for a slightly different flavor profile.
Instructions
- Start by preparing your watermelon. Cut it into bite-sized cubes, about 1-inch in size, and place them in a large mixing bowl.
- Add the crumbled feta cheese to the watermelon. The contrast of colors is already a feast for the eyes!
- Gently tear the fresh mint leaves and scatter them over the salad. This step always reminds me of my grandmother’s garden, where mint grew wild and fragrant.
- Drizzle the olive oil over the mixture, followed by the balsamic glaze. These add a depth of flavor that ties everything together beautifully.
- Finally, sprinkle with freshly ground black pepper to taste. This is your opportunity to add a personal touch, so feel free to adjust the seasoning as you prefer.
- Give everything a gentle toss, being careful not to break the watermelon cubes. Serve immediately for the freshest taste, or chill for up to an hour if you prefer it cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
