Melon, Feta and Mint Cups
Cold melon cubes with crumbled feta, torn mint and lime. Ten minutes, no cooking.
10 min
2 servings
Difficulty 1/5
Morning snack · Afternoon snack
Prep 10 min
Sweet fruit against salty cheese, held together by lime and a little olive oil. It is a salad in a cup, and it is meant to be eaten cold and wet.
Per serving
172
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Melon
400 grams
Feta
60 grams
Mint, fresh
6 sprigs (12 grams)
Lime
15 grams
Olive Oil
1 teaspoon (4.5 grams)
Black Pepper
to taste
Steps
Cut the melon into 2 cm cubes and divide them between two cups or small boxes.
5 min
Crumble the feta over with your fingers rather than cutting it — torn edges catch the juice.
2 min
Tear the mint leaves in by hand. A knife bruises mint and it turns black within the hour.
2 min
Squeeze the lime over, add the olive oil and a grind of pepper, and close the cups with the juice inside.
1 min
Serving suggestion
Straight from the fridge with a fork. It is the one snack here that is better on a hot morning than a cold one.
Storage
One day in the fridge in a closed cup. The mint darkens after that even when torn.
Notes
Watermelon works just as well and is cheaper, but it gives off more juice — pour some off before packing.
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