Watermelon Feta Mint Salad (Printable)
Sweet watermelon, tangy feta and fresh mint tossed with lime and olive oil for a bright, chilled summer salad.
# What You’ll 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 combine the chilled watermelon cubes, thinly sliced red onion, and chopped mint leaves.
02 - Drizzle with extra-virgin olive oil and freshly squeezed lime juice. Season with coarse sea salt and black pepper to taste.
03 - Add the crumbled feta cheese and toss gently to combine, taking care not to break apart the watermelon cubes.
04 - Serve immediately, garnished with additional fresh mint leaves if desired.
# Expert Suggestions:
01 -
- It takes about ten minutes and looks like something from a magazine without any real effort.
- The sweet and salty combination is the kind of thing that makes people go quiet after the first bite.
02 -
- Watermelon continues to release water once salted, so this salad does not improve with time and should be eaten within an hour.
- Tossing too aggressively turns everything into a soupy mess, so a gentle hand is genuinely more important than any ingredient brand.
03 -
- Cut the watermelon slightly larger than you think you need because it shrinks a bit once the salt draws out moisture.
- Block feta crumbled over the salad at the last second looks rustic and keeps those satisfying salty nuggets intact.