Shared by Eden Grinshpan
Shared by Eden Grinshpan
Watermelon and Bulgarian Cheese Salad With Mint
Yield: 8 servings
Watermelon and Bulgarian Cheese Salad With Mint
Yield: 8 servingsThis recipe was shared by Eden Grinshpan. Read more about her family in "Eden Grinshpan Brings Israel’s Flavors Home to Williamsburg" and try her recipes for sea bass with chermoula, asparagus with preserved lemon and herbs, and matbucha.
Ingredients
- 1 small watermelon, around 8 cups, cut into cubes
- 1 cup Bulgarian cheese (or feta), crumbled
- 1 teaspoon Aleppo pepper, optional
- 1 cup fresh mint leaves, torn if large
Preparation
Step 1
Place the watermelon cubes in a large bowl. Sprinkle with the Bulgarian cheese, Aleppo pepper (if using), and fresh mint. Toss to combine.
