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by Marilena Leavitt July 04, 2018 0 Comments

This salad is one of our favorites in the Kosterina Kitchen. It's easy to assemble, and it's always a crowd pleaser. The combination of sweet and salty elements are extra refreshing - especially on a summer afternoon. 

 

 

INGREDIENTS (serves 8-10)

 

1 small seedless watermelon

1 TBSP. lemon juice

3 TBSP. Kosterina extra virgin olive oil

3-4 TBSP. fresh mint leaves, chopped

4 oz. Greek Feta cheese, crumbled

--- sea salt & freshly ground pepper

1 TBSP. lemon zest

1 TBSP. Kosterina extra virgin olive oil

 

 

INSTRUCTIONS

 

  1. Remove the rind and cut it into 1” chunks. You should have about 2 lbs. of watermelon chunks. Place the chunks in a large bowl.
  2. Add the lemon juice, olive oil, mint and gently toss to coat evenly. Season lightly and salt and pepper and toss again.
  3. Transfer the watermelon salad to a wide, shallow platter. Crumble the Feta cheese on top and sprinkle with the lemon zest.
  4. Drizzle with some more olive oil and serve immediately.
Marilena Leavitt
Marilena Leavitt



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