Garden and Home
4 cups melon, peeled, seeded and cut into chunky cubes
½ cup halved kalamata olives
1 cup crumbled feta cheese, preferably Greek
¼ cup extra-virgin olive oil
2T fresh mint, thinly sliced
2T fresh thyme leaves, roughly chopped
freshly ground pepper
Place the melon on a serving platter and top with olives and feta. Refrigerate until serving time.
Drizzle the olive oil over the salad, sprinkle with the mint, thyme and black pepper and serve immediately.
This recipe serves 8.