- 12 cups cubed or balled watermelon (this should be about half a large melon or 1 of the smaller varieties)
- 2 tablespoons unfiltered apple cider vinegar
- 4-5 ounces feta cheese, crumbled (feel free to add more if you are a super Feta fan)
- 1 bunch fresh mint leaves, washed thoroughly (if you don't like mint, basil works nicely here as well)
- Pink Sea Salt
- Fresh Cracked Pepper
After chopping or scooping the watermelon, place onto a tea or paper towels to dry a bit. Slice the mint into very fine ribbons or for a more rustic feel, rip the mint into smaller pieces. Then add the watermelon, mint, and ACV to a bowl and toss gently.
Top the salad with the feta and toss just to combine. Top with a sprinkle of the salt and pepper and serve!
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