Watermelon and feta cheese salad

Image by Mogens Petersen from Pixabay

All ingredients should be cold and the salad should be served immediately. In this form, the pigment lycopene from watermelon is much better absorbed along with fats, since it is fat-soluble.


Watermelon pulp – 500 g
Salted cheese (feta cheese, feta) – 150 g
Olive oil – 1 tbsp
Lime (or lemon) – half
Fresh mint – twig
Ground black pepper – to taste

Remove the seeds from the pulp of the watermelon, cut them into large cubes. Cut the cheese into large cubes. In a bowl, mix watermelon, cheese, add oil, squeeze lime juice. Season with pepper and chopped mint.


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