Watermelon Feta Salad
The quintessential salad of summer! Watermelon with feta, fresh mint, a drizzle of olive oil and a sprinkle of sea salt. Sweet watermelon and salty feta compliment each other beautifully and the fragrant mint takes the refreshing flavors to new levels of delight.
This is a no-recipe recipe. Ingredient quantities don’t have to be exact for great results. You can also play with adding peppery arugula, chopped cucumber, cherry tomatoes, thinly sliced red onion or some diced chilies for a bit of heat. Add a squeeze of lemon or red wine vinegar if you add these other vegetables. Feel free to substitute fresh basil or oregano for mint, all work nicely. A drizzle of olive oil and balsamic vinegar could be a nice addition to this salad- if you do add those make sure to serve and eat immediately.
Ingredients
- 2 ½ -3 pounds seedless watermelon (about 1 small or 1/4 large), rind removed, cut into 2-inch chunks or varying sized triangular pieces.
- ½- ¾ cup cup feta cheese
- ½ cup chopped fresh mint leaves, plus more for garnish.
- 2 tablespoons olive olive oil, plus more for drizzling
- 2 cups arugula (optional)
- Kosher salt and pepper to taste
Preparation
- Place watermelon chunks in a large bowl.
- Add olive oil, mint, and arugula (if using) and gently toss until watermelon is evenly dressed.
- Season lightly to taste with salt and pepper. (The feta will add saltiness, so be light handed with the salt).
- Transfer salad to a wide, shallow platter and spread out evenly.
- Crumble feta over the top. Drizzle with more olive oil and a few grinds of black pepper.
- Garnish with remaining herbs and serve immediately.
~Tip
Ideally you want to use Greek or Bulgarian sheep’s-milk feta for a creamier and tangier flavor than what most domestic cow’s milk cheeses provide.
Watermelon is wonderful. We love enjoying it all summer long. Just as it, along with fresh mint from the herb garden, or in the recipe highlighted above with creamy feta cheese. Happy Summer!
