Watermelon Feta Salad / Karpoozi Saláta

Makes: 4 to 6 servings

4 cups seedless watermelon, cubed or balled (approx. 1-inch pieces)
½ cup feta cheese, crumbled
10 leaves fresh mint, julienne
¼ cup rice wine vinegar
¼ cup extra virgin olive oil
1 teaspoon freshly ground black pepper

Put the watermelon balls in a mixing bowl and sprinkle with black pepper, olive oil and rice wine vinegar. Gently stir to incorporate ingredients and then refrigerate for 1-2 hours before serving for best results. When ready to serve, plate individually and top each serving with feta cheese and fresh mint.

Tony’s Tip: It is not necessary to refrigerate before serving, but doing so will enhance the overall result. Do not refrigerate for more than 2 hours, or the acid from the vinegar will begin to break down the watermelon.


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