Name: Greek Watermelon Salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Vegetarian
Ingredients: ½ 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; ½ cube fresh feta cheese, crumbled; ½ cup pitted Kalamata olives

Description

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

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl combine the watermelon, cucumber, and mint. Stir gently to combine.
Set the feta cheese and Kalamata olives in separate bowls for individuals to top as they wish. Serve immediately.
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.