Ingredients:
- 4 cups (600g) seedless watermelon, cubed into 1-inch pieces
- 4 cups (600g) cantaloupe, cubed into 1-inch pieces
- ½ cup (75g) crumbled feta cheese
- ¼ cup (15g) fresh mint leaves, chiffonade
- ¼ cup (30g) shelled pistachios, lightly toasted and crushed
- 2 tbsp (30ml) fresh lime juice
- 1 tbsp (15ml) extra virgin olive oil
- 1 tsp (5ml) raw honey or maple syrup
- 1 pinch (1g) flaky sea salt
- ¼ tsp (1g) freshly cracked black pepper
Instructions:
- Cut the watermelon and cantaloupe into uniform 1-inch cubes.
- Place both melons into a large mixing bowl.
- Place the bowl of fruit in the refrigerator for 30 minutes to chill.
- In a small bowl or jar, combine the lime juice, olive oil, honey, salt, and pepper.
- Whisk vigorously or shake the jar until the mixture is emulsified and thickened.
- Pour the dressing over the chilled fruit.
- Gently fold the fruit to coat, avoiding over-mixing.
- Gently fold in the crumbled feta and mint leaves.
- Sprinkle the crushed pistachios on top just before serving.