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Watermelon And Mint Salad

Watermelon And Mint Salad

A refreshing summer salad featuring sweet, juicy watermelon contrasted by salty feta cheese, cool mint, and a zesty lime dressing. Perfect as a quick and easy side dish for any gathering.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 1.5 kg seedless watermelon chilled
  • 200 g block of good-quality feta cheese in brine
  • 1 small red onion
  • 30 g fresh mint leaves a large handful
For the Dressing
  • 60 ml extra virgin olive oil
  • Juice of 2 large limes about 60ml
  • 1 tbsp runny honey or maple syrup
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • A pinch of red chilli flakes optional
  • Genuine Flavour: The taste is a delightful interplay of textures and flavours. The watermelon is bursting with sweetness which is perfectly contrasted by the salty, creamy crumbles of feta cheese. The fresh mint adds a cool, clean note, while the lime dressing gives it a zesty kick.
  • Ready in 20 Minutes: From start to finish this salad comes together in about 20 minutes, making it an ideal choice when you need a delicious side dish without spending ages in the kitchen.
  • Flexible Recipe: You can easily adapt this to your liking. Add some diced cucumber for extra crunch a handful of rocket for a peppery note, or even some black olives for a deeper savoury flavour. If feta isn't your favourite, a mild goat's cheese works well too.
  • Great for Summer Gatherings: This is my go-to salad for any summer event. It's brilliant alongside barbecue classics like our Steak Bites With Garlic Butter Recipe or grilled chicken.
  • Family Tested: This recipe always gets compliments at our table. While the little ones sometimes pick around the red onion they can't get enough of the feta and watermelon combination.

Method
 

  1. Prepare the Watermelon: Start with a well-chilled watermelon. Cut it into 2-3 cm cubes. I find this size is perfect for getting a good mix of ingredients in every bite. If you need some guidance, BBC Good Food has a great guide on how to cut a watermelon safely and efficiently. Place the cubes in a large salad bowl.
  2. Prepare the Onion and Mint: Peel the red onion and slice it as thinly as you possibly can. A mandoline is excellent for this if you have one. If you're following my tip, soak the slices in cold water now. Pick the mint leaves from the stems. You can leave the smaller leaves whole and gently tear the larger ones in half.
  3. Make the Dressing: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lime juice, honey, sea salt, and black pepper. If you like a little bit of heat, add the pinch of red chilli flakes. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is emulsified and looks slightly creamy.
  4. Drain the Feta: Remove the block of feta from its brine and pat it gently with a paper towel to remove excess moisture. Crumble it into large chunks over the watermelon in the bowl. I find that crumbling it with my hands gives a much nicer, more rustic texture than cutting it into cubes.
  5. Assemble the Salad: Drain the red onion slices thoroughly if you soaked them and pat them dry. Add them to the bowl with the watermelon and feta. Scatter the fresh mint leaves over the top.
  6. Dress and Serve: Just before you're ready to serve, give the dressing one last shake and pour it over the salad. Use two large spoons to gently toss everything together. Be careful not to over-mix, as you don't want to break up the feta too much. Serve immediately.

Notes

Serve immediately after tossing with the dressing. For variations, add diced cucumber for extra crunch, a handful of rocket for a peppery note, or some black olives for a deeper savoury flavour.