Watermelon Feta Salad

Watermelon Feta Salad
Serves 12
¼ cup fresh squeezed lime juice (from about 1 lime)
3 tbsp. Kowalski's Extra Virgin Olive Oil
1 tbsp. Kowalski's Pure Honey
¼ tsp. freshly ground Kowalski's Sea Salt
¼ tsp. (approx.) Kowalski's Black Peppercorns, to taste
3 containers (16 oz. each) Kowalski's Watermelon Spears
¾ small red onion, sliced in half crosswise and thinly into crescent-shaped pieces
¾ oz. very thinly sliced fresh basil leaves
¾ oz. very thinly sliced fresh mint leaves
6 oz. crumbled Bulgarian feta cheese

In a small mixing bowl, whisk together juice, oil and honey. Season dressing with salt and pepper; set aside. Cut each watermelon spear into 4 cubes; arrange on an extra-large rimmed serving platter. Sprinkle evenly with onion, herbs and cheese. Whisk dressing again to combine; drizzle over salad. Serve immediately.

Tasty Tip:

  • To thinly slice herbs, stack them flat on top of each other in piles. Roll tightly and slice through to create long, thin ribbons. Reserve very small leaves for garnish.