Watermelon, Feta and Mint

Ingredients

• 8 cups Watermelon, cubed
• 4 oz Feta cheese, crumbled
• ½ cup Fresh mint, torn
• 1 Lime
• 2 tbsp Extra-virgin olive oil
• ½ tsp Black pepper
• 1 Cucumber, diced (optional)

Method

1. Cube the watermelon and drain it in a colander for 5 minutes. Skipping this gives you pink soup by the time it reaches the table.
2. Spread on a wide platter — not a deep bowl.
3. Scatter feta, mint and cucumber. Squeeze the lime over, drizzle the oil, and grind a lot of black pepper across the top.
4. Serve within 30 minutes.

Notes

✨ The restaurant touch

The black pepper. It sounds wrong on fruit and it is what makes people ask.

🧒 For the kids

Plain watermelon on the side. Nobody has ever needed to be sold on plain watermelon.

🌿 From the garden

Mint from the pot; watermelon if you have the room and the patience.

🥡 Leftovers

Same day only.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.