I don’t know who came up with the feta watermelon mint combination but it really works. It is also PERFECT for the current weather, whether your are in Dubai or in the midst of a European heat wave. Now just a heads up, any recipe that involves watermelon can turn out…you guessed it: watery. So here’s what I suggest: prepare all the ingredients beforehand and toss them together at the last minute. Also, because watery salads are my absolute pet peeve, I’ve added a little bit of quinoa to soak up any juice that might end up at the bottom of the bowl. You’ll see, it’s pure genius. Enjoy!!
Ingredients
- 4 cups watermelon cut into 1 inch cubes
- 3/4 cup feta, crumbled
- Small bunch of mint leaves, chopped
- 10 Greek black olives
- 1/3 cup of uncooked quinoa, prepared as per package directions
- 2 cups rocket leaves
- 1/4 cup olive oil
- 1 tsp balsamic vinegar
Instructions
- Toss watermelon, feta, mint, olives and quinoa together
- Mix the olive oil with the vinegar and set aside
- Place the rocket leaves on top of the watermelon mixture and cover in fridge until ready to serve
- When you are ready to serve, remove the bowl from fridge and mix in the olive oil dressing
