Ingredients
Units
Scale
- 1 whole round watermelon cut in 1 1/2 inche cubes
- 1/2 julienned red onion
- 18 to 24 Kalamata black olives
- 1 cup crumbled feta cheese
- 12 basil leaves chopped
- 12 mint leaves chopped
- 24 oregano leaves chopped
- 1 tbsp coarse sea salt
- 1/2 tbsp black pepper
- 2 oz balsamic vinegar
- 4 oz extra virgin olive oil
Instructions
- In a large serving bowl toss watermelon, onions, oregano, basil, mint and black olives.
- Pour in your olive oil, balsamic vinegar, salt and pepper the toss gently until incorporated.
- Finish with crumbled feta, give it a final toss and refrigerate for 1 hour.
- Gently re toss and serve.
- Category: Recipes, Salads, Sides