⅓ cup ﬁery chili-infused extra-virgin olive oil
Juice from half a lemon (or lime)
Salt and freshly ground pepper
1 medium watermelon, cut into 1- inch cubes
1 cup pitted Kalamata olives
10 ounces feta cheese, cut into cubes
1 cup chopped fresh mint
Pistachios, for garnish (optional)
- Make the dressing: Whisk together the olive oil, lemon juice, salt and pepper.
- In a large bowl combine the watermelon, olives, and feta cheese. Add the dressing and toss gently until evenly coated.
- Tear up the mint leaves and sprinkle on top or fold in. Garnish with the pistachios, if you wish.
Courtesy of Lucini Italia