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