John Myers
Ingredients for 6 servings:
- 600 g watermelon(s), without peel and seeds
- 100 g feta cheese, preferably from sheep or goat milk
- 75 g olives (Kalamata), pitted if possible
- ½ onion(s), mild, red or white, possibly less
- 1 tbsp lime juice or lemon juice
- n. B. Mint, fresh, finely chopped, 1 to 3 tbsp
- 2 tbsp olive oil
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Refreshing salad for hot days that surprises with its taste
First, slice or finely slice the onion and marinate with the lime or lemon juice for about 10 minutes. This will take the pungency out of the onion. Meanwhile, deseed the watermelon and either scoop it out with a watermelon baller (this will look great later) or cut it into cubes of about 1×1 cm. Place in a salad bowl. Arrange the olives on top, pitted and sliced if possible. Sprinkle the feta cheese over the top, crumbling it fairly finely. Place the marinated onions on top of the feta and finally sprinkle with the freshly chopped mint. Drizzle the whole thing with olive oil and fold everything in lightly. Let it marinate in the refrigerator or another cool place for about 1 to 2 hours.
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