Watermelon feta mint salad
Cold, juicy watermelon with salty crumbled feta, fresh mint, lime-softened red onion and a drizzle of olive oil. Sweet, salty and very refreshing.
- Prep
- 12 min
- Cook
- No cooking
- Serves
- 6
- Per serve
- 170 kcal
Ingredients
Method
Put the sliced onion in a small bowl with the lime juice and a pinch of salt and toss. It softens and turns bright pink while you cut the melon.
Cut the rind off the watermelon and cut the flesh into 1-inch cubes. Spread them out on a large platter or in a wide shallow bowl.
Lift the onion out of the lime juice and scatter it over the melon. Crumble over the feta and tear over the mint.
Drizzle with the olive oil and a spoonful of the lime juice, then finish with flaky salt and a grind of pepper. Serve right away.
Tips
- To pack it, keep the cubed melon in one container and the feta, onion and mint in another, then assemble on site so the melon doesn't flood the salad. Keep it in a cooler with ice packs (under 40°F) until you eat, and don't leave it out for more than 2 hours, or 1 hour when it's above 90°F.
- Start with a melon straight from the fridge and the salad needs no chilling. Most US supermarkets also sell pre-cut watermelon cubes, which saves 5 minutes.
- Feta is often made with animal rennet. If you're vegetarian, check the label for microbial or vegetable rennet.
