By Mary Kennedy
Sometimes simple really is better! I was trying to figure out what to do with a LOT of leftover watermelon and came across this fun recipe. I had feta cheese on hand, along with black olives and voila--watermelon and feta salad!
It couldn't be easier.
4 cups chopped watermelon
one small red onion, sliced thin
1/2 cup black olives, roughly chopped
8 ounces feta cheese, crumbled.
Add all ingredients and arrange with a few springs of fresh mint on top. It's wonderfully tangy and refreshing.