Ingredients
Salad Ingredients
- 6 cups cubed watermelon (~4.5 lb / 2kg watermelon wedge before cutting)
- 1 Persian or Lebanese cucumber
- 5.5 oz (150g) feta cheese
- ½ cup chopped walnuts
- Handful of fresh mint leaves
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- Zest and juice of 1 medium fresh lime
- Pinch of salt
Instructions
- Prepare Watermelon: Slice the watermelon into cubes and place them in a large salad platter or deep salad bowl to serve as the base of the salad.
- Prepare Cucumber and Feta: Thinly slice the cucumber into thin half-moon shapes and cut the feta cheese into small cubes. Add both to the bowl with the watermelon.
- Add Walnuts and Mint: Sprinkle over the chopped walnuts and roughly tear fresh mint leaves over the salad, leaving smaller mint leaves whole for texture and flavor.
- Make the Dressing: In a glass mason jar or ramekin, combine the olive oil, lime zest grated with a microplane, lime juice, and a pinch of salt. Stir or shake well to combine.
- Toss and Serve: Just before serving, drizzle the dressing over the salad and gently toss everything together to combine and enjoy your refreshing Watermelon Feta Salad.
Notes
- Use a ripe and sweet watermelon for the best flavor balance with the salty feta.
- Persian or Lebanese cucumbers are preferred for their thin skin and crisp texture, but any mild cucumber works.
- For a nut-free version, omit the walnuts or substitute with pumpkin seeds.
- The salad is best served immediately after dressing to keep the watermelon crisp.
- Adding a sprinkle of black pepper or chili flakes can add a nice spicy contrast if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
