Watermelon Feta Olive Salad
A few simple ingredients combined with care make a stunning salad. You can add a drizzle of olive oil and/or a spritz of lemon juice to create more of a dressing, but this salad doesn't really need it.
Prep Time20 mins
Cook Time0 mins
- 1 mini watermelon
- 12 oil-cured black olives
- 3 ounces feta cheese
- 3 sprigs fresh mint
- Freshly ground black pepper
Cut off the ends of the watermelon peel, revealing the bright red fruit inside. Stand the melon on one of the cut sides and cut off and discard the remaining rind, cutting down between the rind and fruit. Cut the watermelon into large, and fork-able chunks. Put them in a large salad bowl or on a serving platter.
Use the flat side of a knife to push down and crush each olive, this will make it easy to remove and discard the pits. Roughly chop the olives or just pull them into pieces. Scatter them over the watermelon.
Crumble the feta over the salad.
Remove the leaves of mint from their stems and tear them into pieces. Grind fresh pepper to taste over the salad, and then scatter the mint over the top. Serve immediately.
Calories: 274kcal | Carbohydrates: 58g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 290mg | Potassium: 849mg | Fiber: 3g | Sugar: 47g | Vitamin A: 4380IU | Vitamin C: 61mg | Calcium: 127mg | Iron: 2mg