Description
This watermelon chopped Greek salad is a summery spin on the classic.
Ingredients
Units
Scale
- 4 cups cubed watermelon, plus 4 – 6 watermelon wedges for laying on bottom of serving platter
- 1/2 cup crumbled feta
- 1/2 cup pitted marinated kalamata olives
- 1 cup halved cherry tomatoes
- 1 seedless cucumber, chopped
- 1/4 sliced red onion
- 1/2 cup chopped mint leaves sprinkled over
- juice of 1 lemon
- squeeze of honey
- extra-virgin olive oil
kosher salt and freshly ground black pepper
Instructions
- On a serving platter, lay watermelon wedges in a single layer.
- Top with cubed watermelon, then layer on tomatoes, cucumber, onion, feta, olives, and mint in an even layer.
- Squeeze a lemon over top, then drizzle with olive oil and honey. Season with salt and pepper. Eat!