Watermelon Salad With Feta (Print Page)
Chilled watermelon, crumbled feta and mint tossed with lime and olive oil for a bright, refreshing summer salad.
# What You Need:
→ Produce
01 - 1.5 lbs seedless watermelon, chilled and cut into 1-inch cubes
02 - 1/4 small red onion, thinly sliced
03 - 1/4 cup fresh mint leaves, chopped
→ Dairy
04 - 4 oz feta cheese, crumbled
→ Pantry
05 - 2 tbsp extra-virgin olive oil
06 - 1 tbsp freshly squeezed lime juice
07 - 1/4 tsp coarse sea salt, or to taste
08 - 1/8 tsp black pepper
# Directions:
01 - In a large mixing bowl, gently toss together the chilled watermelon cubes, thinly sliced red onion, and chopped mint leaves.
02 - Drizzle the extra-virgin olive oil and freshly squeezed lime juice over the watermelon mixture. Season with coarse sea salt and black pepper to taste.
03 - Scatter the crumbled feta cheese over the salad and fold gently to combine, taking care not to crush the watermelon cubes.
04 - Transfer to a serving platter and serve immediately. Garnish with additional fresh mint leaves if desired.
# Expert Tips:
01 -
- Zero cooking required, which means your kitchen stays cool and you stay sane on blazing afternoons.
- The contrast of sweet, salty, and bright hits every part of your palate at once in a way that feels almost sneaky.
02 -
- Watermelon releases water fast once cut and salted, so assembling the salad more than thirty minutes before serving turns it into a soupy puddle.
- Chilling the watermelon in the refrigerator for at least two hours before cutting makes a massive difference in both texture and refreshment factor.
03 -
- A squeeze of lime juice over the feta before you fold it in adds an extra layer of tang that makes the whole salad sing.
- Use the ripest, heaviest watermelon you can find because no amount of dressing can rescue a flavorless melon.