Salad for a hot day

Here’s what’s on the menu for today, courtesy of the Seattle Times


Makes 4 servings

2 pounds watermelon, cut in 1-inch cubes
Handful of mint, roughly chopped
10 kalamata olives, pitted and halved
Small red onion (about 2 tablespoons), diced
Juice of 1/2 lime
1/2 teaspoon sea salt
7 ounces feta
Additional mint, for serving

Put everything except the feta in a large bowl and toss gently so the watermelon pieces stay whole. Refrigerate for an hour. Before serving, add the feta, a bit more mint and cracked pepper.


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