Jan, 28, 2019
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2 cups diced watermelon, pink flesh only
1 punnet cherry tomatoes, halved
1 block feta cheese, diced
½ cup kalamata olives, pitted and sliced
For the dressing
1 bunch fresh basil leaves
1 bunch fresh mint leaves
1 lemon
4 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
½ tsp Dijon mustard
1
Cut up and combine all the salad ingredients in a bowl.
2
In a food processor, pulse juice of one lemon with herbs til finely chopped.
Add remaining ingredients and mix til combined in a silky vinaigrette.
3
Pour dressing over salad and lightly toss.
Chill til ready to serve.
Ingredients
2 cups diced watermelon, pink flesh only
1 punnet cherry tomatoes, halved
1 block feta cheese, diced
½ cup kalamata olives, pitted and sliced
For the dressing
1 bunch fresh basil leaves
1 bunch fresh mint leaves
1 lemon
4 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
½ tsp Dijon mustard
Directions
1
Cut up and combine all the salad ingredients in a bowl.
2
In a food processor, pulse juice of one lemon with herbs til finely chopped.
Add remaining ingredients and mix til combined in a silky vinaigrette.
3
Pour dressing over salad and lightly toss.
Chill til ready to serve.