"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

WATERMELON AND FETA SALAD WITH CUCUMBER AND MINT Recipe

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This recipe for WATERMELON AND FETA SALAD WITH CUCUMBER AND MINT, by , is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Frances Munn

Category:
Category:

Ingredients:  
Ingredients:  
1/4 seedless watermelon, diced into bite sized chunks
1/2 cucumber
2 oz. feta cheese, crumbled
1 lime
1 Tablespoon olive oil
4-5 fresh mint leaves, chiffonade
salt and fresh ground pepper, to taste

Directions:
Directions:
Cut the watermelon into bite size chunks and place into medium size salad bowl. Slice the cucumber down the middle lengthwise, then cut each length in half so you have the cucumber quartered. Cut the quarters into slices about 1/2 inch wide. Add the cucumber to the melon and mix gently. Sprinkle the feta cheese and gently mix in. Squeeze the juice from the lime. Add the lime juice and olive oil to the salad, along with the chiffonade mint leaves and gently stir to combine.
Transfer to a serving dish (or two, if splitting in half). Season lightly with salt and freshly ground pepper and garnish
with fresh mint leaves. Number of Servings: 1-2 servings, depending how big you like
your salad)

Number Of Servings:
Number Of Servings:
1-2

 

 

 

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