Kofta is truly a food at the crossroads of civilization. Essentially, it’s a meatball that claims a home from Southeast Asia to the Balkans, the Mediterranean and even in our own backyard by way of...
- 4 cups watermelon cut into 1-inch cubes
- ¾ pound sheep-milk feta, crumbled
- ⅓ cup fresh mint, chiffonade
- About ¾ teaspoon cracked black pepper
- Juice of 1 lime
- ½ cup olive oil
- Salt to taste
Arrange watermelon cubes on a platter or in a bowl.
Crumble feta over the watermelon, and garnish with pepper and finely chopped fresh mint.
Whisk lime juice and olive oil together and drizzle over top.