Feta-Watermelon Salad with Mint

By carol gorman

Ingredients

• 1/2 cup lime juice, from 3 to 4 limes
• 1/2 cup red onion (or small one), peeled and sliced into half-moons
• 8 cups watermelon, cut into inch cubes. One tiny or of a large one
• 1 English cucumber or 3 baby cucumbers, sliced
• 1 cup (250 ml) feta, cut into small cubes
• 2 Tablespoons extra virgin olive oil
• cup (125ml) mint, chiffonade (my daughter used cilantro

Preparation

Step 1

Juice the limes into a bowl. Slice the red onion and add to the lime juice to marinate while you prepare the rest of the salad.
Cut watermelon into slices, remove rind and chop into chunks. Dump them in a large salad bowl and top with cucumber slices and feta cubes. Add the olive oil to red-onion mixture, stir and then pour over salad.
Roll mint leaves into a cigar and slice thinly into strands. Sprinkle over salad, toss and serve immediately.

A similar recipe appeared in the Western Producer which had cup black olives and 1 Tablespoon honey added to it and 1/3 cup roasted, salted sunflower seeds as an optional ingredient.