1 c pitted kalamata or other black olive of choice, halved
1 c Greek or Israeli Feta in brine, crumbled
1 large lemon, zested and juiced (about 3T lemon juice)
1T fig balsamic vinegar
1 tsp. fennel pollen
finishing sea salt
1 tsp. ground pink pepper corns
generous drizzle of great quality olive oil
Instructions
In large mixing bowl, combine watermelon, lemon juice and zest, fig balsamic, fennel pollen and pink pepper. Toss gently to distribute. Add olives, feta, and mint. Toss gently to distribute.
Sprinkle with finishing salt and drizzle with olive oil.
Chill for a couple of hours prior to packing along to picnic.
Serving
Suggestions
Can be served room temperature or chilled.
Originally Submitted
6/3/2014
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