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Active time
30 minutes
6-8 Servings

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)

  1. Make the dressing: Whisk together the olive oil, lemon juice, salt and pepper.
  2. In a large bowl combine the watermelon, olives, and feta cheese. Add the dressing and toss gently until evenly coated.
  3. Tear up the mint leaves and sprinkle on top or fold in. Garnish with the pistachios, if you wish.

Courtesy of Lucini Italia

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