Summary

Ingredients

• 600 g melon (s), water-free, without peel and seeds
• 100 g feta cheese, preferably made from sheep or oat milk
• 75 g olives, (Kalamata) pitted if possible
• 0.5 ½ onion (s), mild, red or white, possibly less
• 1 tablespoon lime juice or lemon juice
• Mint, fresh, finely chopped, 1 to 3 tablespoon
• 2 tablespoon olive oil

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Instructions

1. First cut or slice the onion into the finest rings and marinate with the lime or lemon juice for about 10 minutes. That takes the edge off the onion. Meanwhile, remove the pits from the watermelon and either work with the ball cutter (it will look good later) or cut into cubes of approx. 1 cm. Put in a salad bowl. Place the pitted and sliced olives on top. Scatter the not too small crumbled feta cheese on top. Now place the marinated onions on the feta and finally sprinkle with the freshly chopped mint. Drizzle the whole thing with the olive oil and fold everything in lightly. Let it steep for about 1 to 2 hours in the refrigerator or another cool place.