Ingredients
Units
Scale
- 2lb mini watermelon or 1/2 of 4lb watermelon, sliced into bite sized pieces
- 1/2 cup feta cheese, crumbled
- 2 cups purslane
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- thinly sliced red onion, to taste
- fresh mint, to taste
Instructions
- Place watermelon on your serving dish
- In a small bowl, whisk olive oil & vinegar until well combined – drizzle dressing over the watermelon
- Add crumbled feta, purslane, red onion & mint (to taste) to the top of the salad
- Serve immediately or store in the refrigerator until ready to serve
Notes
*recipe can be made ahead & stores well in the refrigerator – making it great for picnics or parties
*this recipe serves 2, but can be easily doubled & increased for a crowd
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Serving Size: 2
