Recipes
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Follow Jewish TimesJune 26, 2009
Minted Watermelon Feta Salad
Dairy
Ingredients
8 cups watermelon, cut into 1/2-cubes
3/4 to 1 cup crumbled coarsely feta cheese, preferably Israeli which is mild, not too salty
2 cups grape tomatoes, assorted colors, halved
1 cup fresh chopped mint
6 scallions, sliced very thin
Dressing:
1/4 cup fresh lemon or lime juice
1/4 cup extra virgin olive oil
salt and pepper to taste
pinch of red pepper flakes, optional
Directions
Place all cold salad ingredients in a bowl, preferably just before serving. Combine all dressing ingredients and mix well. Pour over salad and mix thoroughly but very gently. Serve cold or at room temperature. 6-8 servings.