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Provide watermelon.
Use salad onion.
Prepare feta cheese.
Provide little bunch of fresh mint.
You need Balsamic apple vinager.
You need to prepare Olive oil.
Use salt flakes.
You need to prepare Black pepper.

To make toasts: Prepare grill or preheat broiler. With a serrated knife, cut bread crosswise into ½-inch thick slices. Arrange bread slices in one layer in a shallow baking pan. Cubes of watermelon are tossed with handfuls of minced herbs, sliced onion, and feta cheese crumbles in this summer salad.

Get the ingredients together. Chop the sandia, cut the onion into very thin slices, crumble the feta cheese and cut the mint. Prepare the dressing..
Add the dressing to the bowl and mix well. Crush the watermelon with a fork..
Toast a couple of slices of bread and add the watermelon topping. Enjoy with a cool glass of white wine or white sangria 🥂.

Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl. A delicious appetizer that is a fun twist off of the classic tomato bruschetta! The combination of beets, feta and mint are to die for on top of toasty. Watermelon salad with feta cheese, lime, mint, and parsley. Call me unadventurous, but I had never even heard of a watermelon feta salad before versions of it started popping up on food blogs everywhere.

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