PrintLentil Watermelon Summer Salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
-
6
cups
watermelon
cut in 1 inch cubes
-
1 1/2
cups
lentils, black
puy or beluga; cooked
-
1/4
cup
feta cheese
crumbled
-
10
mint
fresh; finely sliced leaves
-
1/4
cup
olive oil
extra virgin
-
2
tbsp
white wine vinegar
or champagne vinegar
-
salt and pepper
In a large salad bowl, combine the watermelon, lentils, half of the feta and half of the mint.
In a small container, whisk together the olive oil and vinegar. Season with salt and pepper to taste.
Pour olive oil mixture over the watermelon mixture. Toss gently to combine. Top with remaining feta and mint before serving.