Timmie's Notes:
4 cups watermelon Ask a question about this ingredient
2/3 cups crumbled, creamy feta Ask a question about this ingredient
1/2 cup toasted pine nuts Ask a question about this ingredient
1/3 cup chopped Italian parsley Ask a question about this ingredient
3 teaspoons fresh squeezed lemon juice Ask a question about this ingredient
1/2 cup canola oil (or other bland oil) Ask a question about this ingredient
Toss together chunks of watermelon along with feta cheese (amounts depend on how much watermelon you have -- I usually do about 4 cups of watermelon and maybe 1/2 - 2/3 cup crumbled, creamy feta). Add toasted pine nuts, chopped Italian/Flat leaf parsley and dress with lemon vinaigrette -- 1 part fresh-squeezed lemon juice to 3 parts canola oil (or other bland oil). Add salt and fresh ground black pepper to taste.
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Fany is the author of My Sweet Mexico and Paletas.
