melon and tomato salad with feta and mint recipe

[Guest guest]

6 to 8 servings

PREP: 15 minutes

 

4 cups cubed or balled melons/ watermelon, honeydew, cantaloup etc.

1 pint cherry, grape, or pear tomatoes, cut in half

4 ounces cubed feta cheese (about 1/2 cup)

1 bunch watercress, stems removed, washed and drained (about 2 cups)

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon chopped fresh mint

Sea salt, to taste

Freshly ground pepper, to taste

 

Place melon and tomatoes on a large platter or individual serving

plates. Sprinkle cheese and watercress evenly on top. Drizzle with

olive oil and vinegar; sprinkle with mint. Season with sea salt and

pepper.

 

Here is a refreshing summer salad I came across and wanted to share.

dw