The watermelon in this recipe is used to make an interesting appetizer, light and fit to begin a summer dinner or a quick snack on hot summer days. A few weeks ago Colleen prepared this recipe, recalling a dish she had eaten at a Polo match in the United States. I really liked and so we decided to include it in the blog.
Preparation time: 15 minutes
2 slices of watermelon, cubed
8 oz. feta cheese
8 mint leaves
2 leaves of basil
2 tablespoons of extra virgin olive oil
salt and pepper
- Cut the watermelon into cubes, taking care to remove the seeds.
- Crumble the feta with your hands. Chop the leaves finely aromatic along the length using a chiffonade cut.
- Gather all ingredients in a bowl. Add salt and pepper and a little bit of olive oil.
- Keep the watermelon in the fridge until time to serve. Serve in individual bowls.