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Feta and Watermelon Salad with Mint Oil


  • 1 watermelon (approx. 5 lbs.)
  • 12 oz. feta cheese, crumbled
  • 3 tbsp. O&CO. Marouva Wine Vinegar
  • 6 tbsp. O&CO. Mint Specialty Olive Oil
  • 6 sprigs of fresh mint
  • Toasted pine nuts


  1. Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds. Place in a bowl and then crumble the feta over the top.
  2. Add roughly torn mint leaves, then drizzle with the Mint Oil and season with salt and pepper to taste. Sprinkle with toasted pine nuts.
  3. Serve alone as a starter or as a salad alongside chicken or fish.