Ingredients
Scale
- 4 cups cubed watermelon (seedless or seeds removed)
- 1 cup crumbled feta cheese
- ¼ cup fresh mint leaves, finely chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lime juice
- ½ tsp freshly ground black pepper
- Optional: a pinch of salt or chili flakes for extra flavor
Instructions
- Start by cutting a fresh watermelon into bite-sized cubes. Remove any seeds if necessary.
- Generously crumble feta cheese over the watermelon cubes.
- Finely chop fresh mint leaves and sprinkle them over the salad.
- Finish by drizzling extra virgin olive oil and fresh lime juice over the salad. Add a sprinkle of black pepper for a subtle kick.
Notes
- Best served chilled for maximum refreshment.
- For extra crunch, add toasted nuts like almonds or walnuts.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Try variations with cucumber slices, basil, or balsamic glaze.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg