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Shared by Eden Grinshpan

Watermelon and Bulgarian Cheese Salad With Mint

Yield: 8 servingsTime: 15min

Watermelon and Bulgarian Cheese Salad With Mint

Yield: 8 servingsTime: 15min

This 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
EasyQuickSaladsDairyVegetarianKosher for PassoverGluten FreeNorth AmericaMiddle East

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.