Watermelon Feta Salad

Photo: Unsplash

‘Tis the season for fresh summer favorites.

Serves 4-6

Ingredients

• 8 cups cubed ripe seedless watermelon (5 pounds or 1/2 medium watermelon), chilled

• 1 tablespoon olive oil

• 2 ounces feta cheese, crumbled

• 4 basil or 6 mint leaves, minced

• Lemon zest (optional)

• 1 pinch kosher salt, for garnish

• Fresh ground black pepper (optional)

Instructions

1. Chop the watermelon and arrange it on a platter. Drizzle with olive oil. Sprinkle with feta crumbles, basil or mint, and kosher salt. Add lemon zest or black pepper if desired.

2. Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then, assemble the salad right before serving. Leftovers store for up to 2 days.

Thank you to a Couple That Cooks for this dish.