Watermelon Feta Mint Salad
Equipment
- Large mixing bowl
- Small whisk
- Sharp knife
- Cutting board
Ingredients
- 6 cups watermelon cut into 1-inch chunks, seeds removed
- 8 oz feta cheese crumbled by hand
- 1/2 cup fresh mint leaves torn into pieces
- 3 tbsp fresh lime juice from 2-3 limes
- 2 tbsp extra virgin olive oil
- 1/2 tsp flaky sea salt to taste
- 1/4 tsp black pepper freshly ground
- 2 tbsp lime zest optional, for garnish
Instructions
- Cut the watermelon into uniform 1-inch chunks, removing all seeds carefully. Pat dry with paper towels if very juicy.
- Crumble the feta cheese by hand into bite-sized irregular pieces. Avoid using pre-crumbled feta for best texture.
- Gently tear the mint leaves into smaller pieces, keeping some whole for garnish.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper to create the dressing.
- In a large serving bowl or platter, combine watermelon chunks and crumbled feta.
- Drizzle the dressing over the watermelon and feta, then gently fold in the torn mint leaves.
- Let the salad sit for 5-10 minutes to allow flavors to meld, then garnish with lime zest if desired and serve immediately.
Notes
Storage tip: Best served within 30 minutes of assembly. Components can be prepped separately up to 2 days ahead. Store leftovers in refrigerator for up to 24 hours, draining excess liquid before serving.
Nutrition
Calories: 180kcalCarbohydrates: 15gProtein: 8gFat: 11gSodium: 420mgFiber: 2gSugar: 12g