Description
This refreshing Watermelon Olive Salad combines juicy watermelon, briny kalamata olives, creamy feta cheese, and fresh mint leaves, all lightly dressed with olive oil and seasoned with sea salt and black pepper. It’s a vibrant, flavorful salad perfect for a light appetizer or a summer side dish.
Ingredients
Scale
Salad Ingredients
- 6 cups chopped watermelon
- 8 ounces pitted black kalamata olives
- 4 ounces feta cheese, crumbled
- 20 mint leaves, julienned
Dressing
- 2 tablespoons olive oil
- Pinch sea salt
- Ground black pepper to taste
Instructions
- Combine Ingredients: In a large bowl, gently combine the chopped watermelon, pitted black kalamata olives, crumbled feta cheese, and julienned mint leaves. Stir carefully to ensure even mixing without crushing the watermelon.
- Add Dressing: Drizzle the salad with olive oil, then season with a pinch of sea salt and freshly ground black pepper. Toss gently once more to distribute the flavors evenly.
- Serve: Serve the salad immediately to enjoy the fresh flavors and crisp textures at their best.
Notes
- Use ripe, seedless watermelon for the best sweetness and texture.
- Adjust olive quantity based on your preference for saltiness and brininess.
- Fresh mint is key to providing a bright, aromatic contrast.
- To make this salad vegan, substitute feta with a plant-based cheese alternative.
- This salad is best served immediately but can be chilled for a short period before serving.
