Watermelon with Preserved Lemon Vinaigrette
Ingredients
- 1 small seedless watermelon
- 1 Rind of half of a preserved lemon, rinsed and finely diced (about 2 tablespoons in total)
- 2 teaspoons fresh lemon juice, or to taste
- 5 tablespoons of your favorite extra-virgin olive oil
- 3 ounces mild, creamy feta (such as French or Bulgarian), crumbled or cut into small pieces
- 1 handful mint leaves
- 1/4 cup sunflower seeds (if using raw, lightly toast and cool before using)
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