1/4 small red onion, thinly sliced and soaked in ice water for 30 minutes
4 oz. feta cheese, crumbled (about 1/4 cup)
2 tbsp. EVOO
2 limes halved
coarse sea salt and freshly ground black pepper, to taste
Instructions
In a large bowl, toss together the arugual, parsley, and mint. Divide greensbetween 4 serving bowls or plates.
In a medium bowl, toss together watermelon, olives, jalapeno, and onion. Spoon the watermelon mixture, with its juice, evenly over the greens. Sprinkle each salad with some of the feta and drizzle olive oil. Squeeze 1 lime half over the top of each salad and sprinkle with salt & pepper.
Originally Submitted
9/28/2008
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