Watermelon Feta Salad
Quick answer
- Total time
- 12 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Cold, juicy watermelon against salty crumbled feta gives the sweet-salty contrast this salad is built on.
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Lime juice and mint keep the finish cool, while thin half-moons of cucumber add a different, firmer crunch. Because watermelon softens and leaks quickly, the salad suits eating right away on a hot day rather than making ahead.
Ingredients
Instructions
- 1
Keep 300 g watermelon well chilled, then remove any seeds and cut it into bite-size cubes.
If the pieces release a lot of juice, rest them briefly in a sieve so the salad does not turn watery.
- 2
Slice 100 g cucumber into thin half-moons so it stays crisp beside the watermelon.
Roughly chop 8 g mint just before mixing, handling the leaves lightly and removing tough stems if they would make the texture stringy.
- 3
Place the watermelon and cucumber in a wide bowl first.
Drizzle 1 tablespoon olive oil and 1 tablespoon lime juice around the sides, then lift the pieces gently instead of pressing down, which can crush the melon.
- 4
Crumble 80 g feta by hand into uneven small and medium pieces instead of cutting neat cubes.
Scatter it evenly over the salad so the saltiness does not collect in one bite or sink to the bottom.
- 5
Sprinkle 0.2 teaspoon black pepper lightly, then add the mint and toss only 3 or 4 times.
Stop as soon as the dressing coats the surfaces, before the watermelon edges start breaking down.
- 6
Serve immediately, or chill for only about 10 minutes if the salad needs to be colder.
A longer rest allows more juice to collect from the watermelon and cucumber.
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