Greek Watermelon Salad

When I think of summertime, I think of eating big bright juicy slices of red watermelon outside. The juice from the watermelon usually runs down my chin and makes its way to my arm at some point. All while trying to fish for the black seeds in my mouth so that I can spit them out. Watermelon is the ultimate refreshing fruit to enjoy during the summer. It is delicious and fun to eat a slice all by itself. But sometimes it’s fun to play around with fruit. Let’s take watermelon to a new and exciting level.

Let’s make it into a salad. A salad mixed with mint so that each bite of watermelon leaves something unexpected and even more refreshing on the tongue. Throw in a cool, crisp cucumber to add some crunch. Add some rich, salty Kalamata olives and some creamy feta cheese and you’ve got yourself a fun, unique, surprisingly tasty watermelon salad that will make your taste buds dance.

I know all of these flavors sound a little strange but you have to trust me. There is a refreshing, salty -sweet thing going on that is out of this world.

The next time you purchase a watermelon to divvy up to your guests on a hot summer day consider surprising them by making this Greek Watermelon Salad. Enjoy!

Greek Watermelon Salad

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• Author: Emily Koch
• Prep Time: 15 mins
• Total Time: 15 mins
• Yield: 8 1x
• Category: Fruit Salad
• Cuisine: Vegetarian

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Description

Greek watermelon salad is a refreshing and adventurous way to enjoy your watermelon this summer.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 of a medium-sized seedless watermelon cut into bite-sized cubes, or use a watermelon baller
• 1 cucumber, cut into bite-sized chunks
• 1 cup fresh mint, minced
• 1/2 cube fresh feta cheese, crumbled
• 1/2 cup pitted Kalamata olives

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Instructions

1. In a large bowl combine the watermelon, cucumber, and mint. Stir gently to combine.
2. Set the feta cheese and Kalamata olives in separate bowls for individuals to top as they wish. Serve immediately.
3. This salad is best enjoyed soon after it is made but if you have leftovers try to drain most of the juices with a slotted spoon and store in the refrigerator in an air-tight container for up to 2 days. In my opinion it is still good the next day but not as bright and crisp as when it is first made. It is best to store the olives and feta cheese separately and stir them in right before eating.

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