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Watermelon Feta Salad with Fresh Mint

From the Marissa Lippert collection

Serves

Introduction

Read more about summertime produce in Marissa Lippert’s “Summer produce, rich in nutrients.”

Ingredients

Salad

	2	cups seedless watermelon chunks
	⅓	cup chopped kalamata or Greek black olives
	½	cup Greek or Bulgarian feta cheese
	2 to 3	Tbsp. fresh mint, shredded
	4	cups arugula, rinsed (if desired)

Vinaigrette

	2	Tbsp. extra-virgin olive oil
	3	Tbsp. balsamic vinegar
	~	Salt and freshly ground black pepper to taste

Steps

Toss the watermelon, olives, cheese, and mint together in a medium mixing bowl. Divide and arrange on beds of arugula, if desired, or directly on plates.
Drizzle with the balsamic vinaigrette and serve.

This content is from the Marissa Lippert collection.

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