Watermelon Feta and Mint Salad (Printable version)
Chilled watermelon tossed with crumbled feta, mint, lime and olive oil for a bright, refreshing summer side.
# 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
# How To:
01 - In a large mixing bowl, gently combine the chilled watermelon cubes, thinly sliced red onion, and chopped mint leaves.
02 - Drizzle the olive oil and lime juice over the watermelon mixture. Season with coarse sea salt and black pepper to taste.
03 - Add the crumbled feta cheese and toss gently to incorporate, taking care not to break apart the watermelon cubes.
04 - Transfer to a serving platter and serve immediately. Garnish with additional fresh mint leaves if desired.
# Expert Advice:
01 -
- Zero cooking required which means your kitchen stays cool on brutal afternoons.
- The sweet and salty contrast gets people hooked after one bite.
02 -
- Watermelon releases liquid fast so assemble no more than thirty minutes before serving or you will end up with soup.
- Chilling the watermelon before cubing makes a huge difference in how crisp and refreshing each bite feels.
03 -
- Cut the watermelon slightly larger than you think because it shrinks a bit once dressed and releases juice.
- Use the best olive oil you own because there are so few ingredients and every single one shows.