This Watermelon and Feta Salad is just incredible. Perfect for outdoor eating and bursting with fabulous summer flavours it refreshes with every sweet yet sharp bite.
This Watermelon and Feta Salad is a real stunner. Not only is it very easy on the eye it also packs a flavour punch that is both gentle and loud at the same time. The tangy cheese and vibrant mint is offset perfectly by a chunky red sea of sweet watermelon and mellow chopped cucumber. It really is stupendous and I have taken it straight to my heart. I actually took it to bed one night too. I ate it with a fork cold from the fridge and straight out of the dish and it was better than wine....
Watermelon and Feta Salad
Let's face it summer eating can be very good indeed but often doesn't help the swimsuit situation. This sensational salad is so here to save the day.
Sweet, refreshing chunks of watermelon and crumbled tangy feta cheese combine to bring you THE most delicious stand alone salad or incredible accompaniment to a meal.
I have served it at a BBQ as a side for people to help themselves to and as a complete meal with some toasted pita bread. It was wonderful wearing either hat.
The ingredients are super simple.
The hardest part of the whole thing is removing the watermelon seeds.
I can't be doing with fiddling about getting bored so I slice the watermelon into wedges and use a teaspoon to scoop out the seeds in an arc.
After that it is merely a matter of chopping everything into chunks.
I tend to cut my cucumber chunks smaller than the watermelon chunks. I would say 1.5 cm squares roughly for the cucumber and 3 cm squares for the watermelon.
I also remove the seeds in the cucumber with a teaspoon.
I cut the red onion very thinly too and put it in cup or mug and then tip in 1 tbsp of white wine vinegar. I leave for about 10 minutes so that the rawness of the onion is diminished by the vinegar.
I also like to cut the mint leaves up into ribbons rather than tear, it gets about a bit better like that.
Put the watermelon and cucumber into a large shallow serving dish with the mint strips and onions. Pour over the olive oil/balsamic and carefully/gently mix.
Only mix the least you have too.
You could reserve some feta to sprinkle over the top of the salad after it has been mixed if you like.
How to Store
If you are not serving immediately then cover and put in the fridge until required. I have eaten it the next day and it was still very good but I feel after a couple of days you would lose some of the freshness that makes this salad so very good.
- Sharp Knife
- Large Shallow Serving Dish
- Measuring Jug
- Digital Scales
Watermelon and Feta Salad
- 1200 grams watermelon with rind still on
- 1 small red onion
- 10 grams mint leaves
- 300 grams feta cheese
- 1 medium cucumber
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- 3 tbsp balsamic glaze
- Slice the red onion thinly, about 1 mm thickness and put in a cup or mug. Tip 1 tbsp of white wine vinegar on top and push them about a bit with a fork to make sure they all get a good coating.
- Cut the melon into slim wedges and using a teaspoon scoop out the seeds. Remove the rind and cut into ¾ cm chunks and put directly into the serving dish. Cut the cucumber in half length ways and remove the seeds before cutting into chunks, about 1.5 cm and put those too in the serving bowl. Give them both a light mix together.
- Roll all the mint leaves into a sausage and cut into strips. Put on top of the chunks in the bowl and then add the steeped onions. Mix 3 tbsp of olive oil and 3 tbsp of balsamic glaze together and pour over the melon. Turn over the whole lot in the dressing.Finally crumble 200 grams of the feta on top. Keep the crumbles quite big. Give it all a good grind of black pepper.
- Apply To Super Refreshed Face with Green Bits On Her Teeth.
All nutritional information is approximate and intended only as a guide.
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