Monday, July 23, 2012
This goes nicely with grilled meat. We just happened to have some on Friday night - done on the big green egg (I told you I would become an egg bore).
6 cups watermelon cut into 3/4" cubes. Drained
7 oz crumbled Feta (use the real Greek, sheep's milk Feta)
Juice of 1 lime
1/4 cup Extra virgin olive oil
1/4 cup finely chopped mint
1/4 cup toasted sunflower seeds
salt/pepper to taste.
Put the watermelon and crumbled feta into a salad bowl. Whisk the lime juice and oil, add the mint and pour over the feta/watermelon. Toss (hands are best) gently until the melon is coated. Add the sunflower seeds. Toss again. Refrigerate for at least 30 minutes. Check the seasoning and adjust with salt/pepper as necessary.