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4 cups seedless watermelon, cut into 1-inch cubes (about 1/2 medium watermelon)
1/3 cup Ta’amti Feta Cheese, crumbled or cubed
heaping 1 cup diced English cucumber
1/4 cup thinly sliced red onion
1/4 cup fresh mint leaves, torn or thinly sliced
1/4 cup fresh basil leaves, torn or thinly sliced
2 tablespoons Tuscanini Extra Virgin Olive Oil
1 tablespoon fresh lime juice (or lemon juice, optional for a tangy kick)
salt, to taste
freshly ground black pepper, to taste
2 tablespoons thinly sliced red onion or a drizzle of Tuscanini Balsamic Glaze (optional)
In a large bowl or on a serving platter, gently combine the watermelon, feta, cucumber, onions, mint, and basil.
Drizzle with olive oil and lime juice. Lightly season with salt and black pepper (go easy on the salt—feta is already salty).
Use your hands or a large spoon to mix everything gently, so the feta doesn’t break up too much.
Serve immediately or chill for up to 30 minutes before serving.
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