Ingredients
- 3 Tbsp Yuzu Super Juice
- 1 tsp honey
- ¼ cup olive oil
- ¼ cup mint leaves
- 4 cups watermelon
- 1 cup feta
- Flaky salt and black pepper
- Olive oil
Instructions
1
Muddle half of mint leaves with a pinch of salt. Transfer to a jar and shake with yuzu juice, honey, and olive oil to create a vinaigrette, set aside.
2
Gently toss watermelon and feta with dressing, and remove bruised mint leaves.
3
Season with flaky salt and black pepper, to taste.
4
Arrange watermelon and feta in a grid pattern on your serving dish. Drizzle with olive oil and top with a sprinkle of flaky salt and remaining mint leaves.
