Summer Melon Salad with Feta and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I grew up eating salt on ice-cold watermelon, so this sweet and savory salad seemed like a natural combination. It's also good on a bed of prosciutto or capicolla (smoked) ham. Prep: 15 minutes. Ingredients:
4 cups cubed or balled watermelon or muskmelon |
1 pint cherry, grape, or pear tomatoes, cut in half |
4 ounces cubed feta cheese (about 1/2 cup) |
1 bunch watercress, stems removed, washed and drained (about 2 cups) |
2 tablespoons extra-virgin olive oil |
2 tablespoons balsamic vinegar |
1 tablespoon chopped fresh mint |
sea salt, to taste |
freshly ground pepper, to taste |
Directions:
1. Place melon and tomatoes on a large platter or individual serving plates. Sprinkle cheese and watercress evenly on top. Drizzle with olive oil and vinegar; sprinkle with mint. Season with sea salt and pepper.
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