1/2 small/medium seedless watermelon
10-12 Mojito mint leaves
2 T olive oil
1 C Greek or Bulgarian feta, crumbled
more mint for garnish (optional)
Peel and cut 1/2 of the watermelon into 2 cm cubes.
Chop the mint leaves on a diagonal.
In a bowl, combine watermelon, mint and olive oil.
Stir gently with hands, just enough to distribute oil.
Separate the salad into two plates.
Sprinkle with feta and garnish to your liking.
No salt required.
Match made in Heaven:
Super chilled Pinot Grigio or even Retsina.
Have it on its own, or use as side to your BBQ meats!