Ingredients:

  • 6 cups seedless watermelon, cubed into 1-inch pieces
  • 1 cup high-quality sheep’s milk feta, crumbled
  • 1/2 cup fresh mint leaves, chiffonade
  • 1 large organic lemon, zested and juiced (approx. 2 tbsp juice)
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp flaky sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Slice the watermelon into 1 inch thick rounds, then remove the rind and cut the flesh into uniform cubes.
  2. Place the watermelon cubes in a large bowl and sprinkle the lemon zest and flaky sea salt over the top.
  3. Drizzle the extra virgin olive oil and lemon juice over the fruit, then add the crumbled feta and most of the mint.
  4. Transfer the mixture to your chilled serving platter and sprinkle the remaining mint and black pepper on top. Serve immediately until the watermelon is still vibrant and firm.