WATERMELON FETA SALAD WITH MINT
Yield: 8 servings
8 lb. whole seedless watermelon, chilled (about 12 cups, cubed)
1/4 cup extra virgin olive oil
3 whole limes, juiced
1 1/2 teaspoon salt
3/4 teaspoon black pepper
1 cup fresh mint leaves, chopped
1 1/2 cups DODONI Feta, crumbled
Cut rind from the watermelon, then chop into 1-inch chunks. Place chunks in a colander to drain as you chop.
In a small bowl, whisk together olive oil, lime juice, salt, and black pepper to create dressing.
Place watermelon in a large salad bowl. Pour dressing and chopped mint over the watermelon and toss gently to coat. Pour the crumbled feta into the salad bowl and stir gently to integrate the cheese into the salad. Serve.
Note: This salad is best when made just prior to serving. Prepare one hour or less before your meal.