Watermelon and Feta Cheese Salad
Ingredients
3 tbs extra virgin olive oil | ||
juice of 1/2 lemon | ||
1 tsp wine vinegar | ||
sprinkling of fresh thyme | ||
pinch ground cumin | ||
4 large slices of seedless watermelon, chilled (about 1 pound) | ||
1 frisee of lettuce, core removed | ||
1/4 lb feta cheese, cut into bite sized pieces | ||
handful of toasted pumpkin seeds | ||
handful of sunflower seeds | ||
10 black olives | ||
kosher salt and black pepper to taste |
Directions:
- Add the olive oil, lemon juice and vinegar to a bowl and whisk until well combined. Add the thyme, ground cumin, salt and pepper to taste and whisk again. Set aside.
- Remove the rind from the watermelon and cut into triangular shaped chunks.
- Put the frisee leaves in a bowl and pour some of the dressing over and toss.
- Arrange the leaves on a serving dish or individual plates and add the watermelon, feta cheese, pumpkin seeds, sunflower seeds and black olives.
- Drizzle a little more dressing over as well as a dash of kosher salt.
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