I threw this together to balance out the heaviness of the fried potatoes I made for breakfast this morning, and I think this would be a great dish to serve if you were hosting a summer brunch. The sweet watermelon and salty feta are a winning combination, and the fresh herbs really make it pop.
1 1/2 cups watermelon chunks
1/2 cup large chunks of cucumber
2 tbsp feta, crumbled
2 tsp fresh mint, minced
1 tsp fresh oregano, minced
Combine all ingredients in a bowl. Mix.
Meal Plan for February Week 4
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