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Our Country Living Magazine

Mint and melon salad with olive oil

Another light and fresh recipe to take to the beach, countryside, or on walks.

Serves 2 Difficulty: easy – 10 minutes

1 medium melon
1 package of feta cheese
8 fresh mint leaves
Juice of 1 medium lemon
2 tablespoons of organic extra virgin olive oil Azeitona Verde
Salt and black pepper freshly ground

Method

  1. Open the melon in half and remove the seeds. With the help of a proper instrument, cut the melon into balls.
  2. Cut the feta into small cubes.
  3. Distribute the melon, cheese, and mint leaves over the two sterile bottles.
  4. Season with a drizzle of olive oil Azeitona Verde, lemon juice, salt, and black pepper, to taste.
  5. Store in the cold until serving time.

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