1/2 cup lime juice (I used 4 rather large limes, but you may need up to 6 depending on size)
1/2 cup crumbled low fat feta cheese
1/2 cup fresh mint leaves, chopped
1/2 cup fresh parsley leaves, chopped
*Cook's Notes: The salad is edible the next day, but will be soggy. It's well suited for a larger gathering. This would be a wonderful salad for a summer brunch. Also, I reduced the amount of parsley slightly as I find it can be an overwhelming flavor. If you'd like a more southwest version with cilantro and cumin, check out Elise's version over at Simply Recipes.
Bon Appetit from The Valley of the Sun.