Author: Alex Caspero,


4 cups cubed seedless watermelon
¼ cup roughly chopped fresh mint leaves
4 ounces arugula leaves
1/3 cup chopped Kalamata olives
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
salt and freshly ground black pepper
4 ounces feta cheese (crumbled)

1. Toss together the watermelon, mint, arugula and olives together in a large bowl. Drizzle over the olive oil, lemon juice and lemon zest along with a pinch of salt and freshly ground pepper. Toss again.
2. Divide into separate bowls or a large platter and crumble the feta on top. Serve immediately.


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