WATERMELON SALAD — Serves 6 to 8
1/2 large chilled Watermelon, cut into 1/2-inch cubes
1 cup chiffonade fresh Basil
1/2 cup chiffonade Mint Leaves
2 Limes, juiced
4 oz. Feta Cheese (use a good sheep’s milk one), cut into 1/4-inch cubes
1/4 cup Extra Virgin Olive Oil
Toss ingrdients together and refrigerate for at least 1 hour, then toss again before serving.
This is a very simple, basic recipe, but so delicious and perfect for a hot day’s meal. Goes great with Jerk Chicken or Grilled Salmon Steak.