The simplicity of this salad makes the preparation easy and quick. First take off each end of the watermelon and cut it in half. Turn so that the center of the melon is against the cutting board and take off the rind. Then proceed to cut it into cubes. Next slice the shallot and lastly cube the cheese. Add the oil, honey, mint and season to taste.
Watermelon – 1/2 each diced into 1’’ pieces
Sheep Milk Feta Cheese – 2 cups diced into 1’’ pieces
Shallot – 1 each sliced thin
Mint - 1/2 bunch chiffonade (thin shreds)
Extra Virgin Olive Oil – ¼ cup
Honey – 2 tbsp
Salt and pepper – to taste
Cut watermelon into ½ inch cubes. Do this by first cutting the watermelon in half. Then laying the flat side on the cutting board take off the rind carefully. Slice vertically to make planks. Lay the planks down, cut ½ inch so you have spears and then repeat to make cubes. Place watermelon in a bowl.
Cube the feta cheese, slice the shallot as thin as possible. Add to bowl.
Mince the herbs and sprinkle on top – add olive oil, honey and vinegar.
Mix using your hands. Taste and season if necessary – I love mine with a lot of black pepper.