Watermelon Feta Mint Salad

Name: Watermelon Feta Mint Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 6 cups (900 g) seedless watermelon, chilled, rind removed, cut into 1-inch (2.5 cm) cubes (from about a 3½ lb / 1.6 kg wedge); ¼ medium (40 g) red onion, very thinly sliced into half-moons; 3 tablespoons (45 ml) fresh lime juice, from about 2 limes, divided (1 tablespoon for the onions, 2 for the dressing); 3 tablespoons (45 ml) extra-virgin olive oil; 1 teaspoon (7 g) honey (optional); 1 teaspoon (2 g) lime zest, finely grated; ¼ teaspoon (½ g) black pepper, freshly ground; flaky sea salt, a pinch to taste, for the dressing and the finished salad; 6 ounces (170 g) feta cheese, block feta, drained and crumbled into ½-inch (1 cm) pieces; ½ cup (12 g) fresh mint leaves, loosely packed, large leaves torn or cut into thin ribbons

From the MyKitchenBank Kitchen

Juicy cubed watermelon, salty feta, cool mint and quick-pickled red onion are tossed in a bright lime and olive oil dressing. It takes 15 minutes to make, needs no cooking, and suits hot-weather meals and barbecues.

Prep: 15 min
Cook: —
Wait: 15 min
Total: 30 min
Makes: About 8 cups (6 side servings)

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Ingredients

6 servings

6 cups (900 g) seedless watermelon, chilled, rind removed, cut into 1-inch (2.5 cm) cubes (from about a 3½ lb / 1.6 kg wedge)
¼ medium (40 g) red onion, very thinly sliced into half-moons
For the dressing
3 tablespoons (45 ml) fresh lime juice, from about 2 limes, divided (1 tablespoon for the onions, 2 for the dressing)
3 tablespoons (45 ml) extra-virgin olive oil
1 teaspoon (7 g) honey (optional)
1 teaspoon (2 g) lime zest, finely grated
¼ teaspoon (0.5 g) black pepper, freshly ground
flaky sea salt, a pinch to taste, for the dressing and the finished salad
6 ounces (170 g) feta cheese, block feta, drained and crumbled into ½-inch (1 cm) pieces
½ cup (12 g) fresh mint leaves, loosely packed, large leaves torn or cut into thin ribbons

Equipment (6)

Large, sharp chef's knife
Cutting board
Small bowl for the onions
Small bowl or jar for the dressing
Large wide serving bowl (3-4 quart / 3-4 L)
Paper towels

Steps

Before you start

Chill the watermelon for at least 2 hours so the salad is cold and refreshing.
Pat the cut watermelon dry on paper towels so the dressing doesn't get watered down.
Buy feta sold in a block packed in brine. It's creamier and less dry than pre-crumbled feta.
Dress the salad just before serving. Salt draws water out of the melon.

1
Pickle the onion
- Put the thinly sliced red onion in a small bowl and add 1 tablespoon of the lime juice.
- Stir so every slice is coated, then leave it to sit for 15 minutes while you prep everything else.
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Ready when: Onion slices are bright pink and slightly softened
Tip: Slice the onion paper-thin so it softens fully.
2
Cut the watermelon
- Cut the chilled watermelon into 1-inch (2.5 cm) cubes, removing the rind and any stray seeds.
- Spread the cubes on a paper towel-lined tray and gently blot the tops dry.
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Ready when: Cubes are even in size and the surface looks dry, not wet
Tip: Pour off any juice that collects. Extra juice makes the salad soggy.
3
Chill the melon
- Move the blotted watermelon cubes to a large wide serving bowl and refrigerate, uncovered or loosely covered, while you prepare the other ingredients.
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Ready when: Melon is cold to the touch
4
Prep the feta
- Drain the feta and pat it dry with paper towels.
- Crumble it into ½-inch (1 cm) pieces with your fingers and set aside in the fridge.
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Ready when: Feta is in chunky crumbles, not powder
5
Slice the mint
- Stack the mint leaves, roll them up and slice into thin ribbons, or tear them by hand.
- Keep them separate from the melon until serving.
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Ready when: Leaves are cut cleanly and still bright green
Tip: Cut the mint right before using. It darkens at the edges if cut early.
6
Make the dressing
- In a small bowl or jar, whisk or shake the remaining 2 tablespoons lime juice with the olive oil, lime zest, black pepper and honey, if using.
- Add a small pinch of flaky salt.
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Ready when: Dressing looks cloudy and slightly thickened (emulsified)
Tip: Go easy on the salt. The feta is already salty.
7
Dress the melon
- Drain the pickled onions and add them to the watermelon.
- Pour over the dressing and toss gently with a large spoon, turning the cubes just 4-5 times.
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Ready when: Melon glistens with dressing and onions are evenly distributed
Tip: Over-tossing makes the melon mushy. Fold gently.
8
Finish and serve
- Scatter the feta and most of the mint over the salad and fold once or twice.
- Top with the remaining mint, a pinch of flaky salt and a few grinds of pepper.
- Serve right away.
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Ready when: Feta is still in visible chunks and there's no pool of liquid in the bowl
Tip: Folding too much breaks the feta into the juice.

Good to know

Tips

Choose a watermelon that feels heavy for its size and has a creamy yellow field spot, which shows it ripened on the vine.
Serve the salad very cold. Chill the serving bowl in the freezer for 10 minutes first for an extra-refreshing result.
Add ½ cup (75 g) of pitted Kalamata olives or ½ cup (60 g) of toasted pistachios for salty, savory crunch.
For a spicy version, add ½ thinly sliced jalapeño with the onions.

Make ahead

Cube and refrigerate the watermelon (patted dry), pickle the onions, make the dressing and crumble the feta up to 4 hours ahead. Store each separately, covered, in the fridge. Tear the mint and toss everything together just before serving.

Storage & reheating

Best eaten within 30 minutes of dressing. Leftovers keep covered in the fridge for up to 1 day, though the melon will release liquid and soften. Drain before serving. Not suitable for freezing (the watermelon turns mushy when thawed). Serve cold, with no reheating.

Substitutions

feta cheese → Ricotta salata or fresh goat cheese. Ricotta salata is firm and salty. Goat cheese is creamier and will break up more when tossed.
fresh lime juice → Fresh lemon juice. Gives a softer, more classic Mediterranean flavor. Use the same amount and swap lemon zest for the lime zest.
red onion → 1 thinly sliced shallot or 2 sliced scallions. Shallot gives a milder flavor. If using scallions, skip the pickling step and add them raw.
honey → Maple syrup or a pinch of sugar. Only needed if the watermelon isn't very sweet. The salad is also good without it.