Ensalada de sandía y queso feta

Ingredientes

• 500 grams (17.6 ounce) cold watermelon (cut into 3 cm cubes)
• 50 grams (1.7 ounce) feta cheese (in coarse crumbles)
• 5-6 spearmint leaves
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon honey
• OPTIONAL: 1/2 lime or lemon zest

Preparación

1. 1

   Place the watermelon on a shallow plate.

2. 2

   Toss the feta cheese on top. Cut the mint leaves with your fingers into smaller pieces and sprinkle on top.

3. 3

   In a small bowl whisk together the ingredients for the dressing and pour it all over the salad.

4. 4

   Serve the watermelon and mint salad straight away or keep in the fridge for up to 12 hours.