My light and fresh watermelon salad is perfect for a bright, summery bite.
- 1 small seedless watermlon cut into 1-inch cubes
- 4 oz crumbled fets
- 1/4 cup fresh mint leaves roughly chopped
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Add the watermelon to a medium serving bowl.
Sprinkle watermelon with feta, mint, and lemon zest. Squeeze lemon juice over top and drizzle with olive oil. Season with salt and pepper to taste.
Toss until ingredients are evenly distributed and coated, then dig in!