3 cups watermelon, cut into ¼ inch cubes

2 Persian cucumbers, sliced into ¼ inch thin half-moon shapes or cubes

¼ cup chopped pistachios

2 ounces goat cheese, roughly crumbled

½ lemon, zested and juiced

¼ cup Gran Mendoza Extra Virgin Olive Oil

2-3 tablespoons Millan Aged Balsamic Vinegar

3-4 sprigs of fresh mint, leaves removed and roughly chopped

Flaky sea salt, for garnish

Instructions

Arrange the cubed watermelon on a wide platter and top with the cucumbers. Scatter the chopped pistachios and crumbled goat cheese on top. Season the watermelon salad with lemon zest and lemon juice and drizzle of the olive oil and aged balsamic. Finish with a hefty sprinkle of flaky salt and chopped mint on top and serve. Enjoy!

Recipe and photo by Samantha Ferraro of Little Ferraro Kitchen