Description
A refreshing and flavorful summer side salad featuring juicy watermelon, tangy feta cheese, and fresh mint, dressed with lemon juice and extra-virgin olive oil. Perfect for hot days and pairing with grilled dishes.
Ingredients
Main Ingredients
- 3 pounds seedless watermelon, rind removed, cut into 1-inch chunks (about 2 pounds/1 kg chunks after rind is discarded)
- 1 tablespoon (15 ml) lemon juice (from 1 lemon)
- 4 strips (2-inch) lemon zest, removed with a sharp vegetable peeler
- 1/4 cup (10 g) roughly chopped fresh mint leaves
- 3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling
- 4 ounces (110 g) feta cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional Ingredients
- Up to 4 ounces (1 quart) arugula leaves
Instructions
- Prepare the Watermelon: Place the 1-inch watermelon chunks in a large mixing bowl, ensuring the rind has been completely removed before cutting.
- Chop Lemon Zest and Add Dressing: Finely chop half of the lemon zest strips. Add the lemon juice and the chopped half of the zest to the watermelon in the bowl.
- Add Herbs and Oil: Add the roughly chopped fresh mint leaves, extra-virgin olive oil (3 tablespoons), and arugula leaves if using. Gently toss the salad until the watermelon is evenly coated with the dressing and ingredients are well combined.
- Season the Salad: Lightly season the mixture with kosher salt and freshly ground black pepper to taste. Be cautious with salt, as the feta cheese will add additional saltiness.
- Plate the Salad: Transfer the tossed salad to a wide, shallow bowl or large plate and spread the ingredients out evenly for an attractive presentation.
- Add Feta and Finish: Crumble the feta cheese over the top of the salad evenly. Sprinkle the remaining half of the lemon zest over the salad, drizzle with more olive oil as desired, and finish with a few grinds of black pepper.
- Serve Immediately: Serve the watermelon, feta, and mint salad immediately to enjoy the fresh, vibrant flavors at their best.
Notes
- Choose high-quality feta cheese, preferably true Greek or Bulgarian sheep's milk feta, for creamier and tangier flavor compared to cow's milk varieties.
- Adding arugula makes this salad more substantial and adds a peppery note, but it is optional.
- This salad is best served fresh to maintain the crispness of the watermelon and the brightness of the herbs.
