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Watermelon and Feta Salad · GialloZafferano.com

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  Speaker 1: Watermelon and feta salad is a fresh, savory, and sweet
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  Speaker 1: summer dish. It is very quick to prepare as a
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  Speaker 1: light main course or as a side dish. For four servings,
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  Speaker 1: you need prep time fifteen minutes, coop time five minutes.
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  Speaker 1: Ingredients eight hundred grams of cleaned watermelon flesh about one
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  Speaker 1: point eight pounds. Two hundred and fifty grams of light
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  Speaker 1: feta cheese, about eight point eight ounces, twenty grams of
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  Speaker 1: pitted Tajasca olives about zero point seven ounces, twenty grams
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  Speaker 1: of pine nuts, about zero point seventy five ounces fresh
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  Speaker 1: mint leaves, as kneaded, twenty grams of extra virgin olive
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  Speaker 1: oil about four teaspoons fine salt, as kneaded. First, place
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  Speaker 1: the pine nuts in a nonstick pan toase them over
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  Speaker 1: medium heat, steering often until they turn golden. This takes
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  Speaker 1: a few minutes. Then remove the pan from the heat
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  Speaker 1: and let the pine nuts cool while the pine nuts toast.
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  Speaker 1: Cut the watermelon. You cut the watermelon flesh into cubes
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  Speaker 1: of about one and a half centimeters around five eighths
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  Speaker 1: of an inch. Set the watermelon cubes aside. Now cut
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  Speaker 1: the feta cheese. You cut the feta into cubes between
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  Speaker 1: one and one and a half centimeters around three eighths
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  Speaker 1: to five eighths of an inch. Take a large bowl.
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  Speaker 1: Place the watermelon cubes in the bowl. Add the feta cubes.
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  Speaker 1: Add the pitted Tajaska olives. Add the toasted pine nuts
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  Speaker 1: to the bowl. Add the fresh mint leaves. You can
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  Speaker 1: tear the mint leaves with your hands. Season the salad.
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  Speaker 1: Pour in the extra virgin olive oil. Add fine salt
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  Speaker 1: as needed. Then mix very gently so that the watermelon
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  Speaker 1: and feta cubes keep their shape. When everything is well
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  Speaker 1: mixed and evenly seasoned, the watermelon and feta salad is
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  Speaker 1: ready to serve. You serve it immediately, or you keep
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  Speaker 1: it in the refrigerator until serving time. If you need
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  Speaker 1: to store it, you keep the salad covered in the
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  Speaker 1: refrigerator for up to one day.