Watermelon & Feta Salad

Name: Watermelon & Feta Salad
Total time: 10 min
Yield: 6 servings
Ingredients: 6 cups cubed cold watermelon; 6 oz feta, broken into chunks; 1/2 small red onion, sliced paper thin; 1/2 cup mint leaves, torn; 2 tbsp olive oil; Juice of 1 lime; Flaky salt and cracked pepper

Sides & Salads Gluten-Free

Cold watermelon, salty feta, torn mint, and a squeeze of lime. It takes ten minutes, needs no cooking at all, and it is the plate that empties fastest at every summer table I set it on.

Course: Sides & Salads
Time: 10 min
Servings: 6

Cooking Notes

Chill the watermelon before cutting and drain away excess juice after cubing. Starting with cold, relatively dry fruit keeps the salad crisp and prevents the dressing from becoming watery.
Add the feta in larger crumbles instead of stirring it aggressively through the bowl. Bigger pieces keep their creamy texture and do not disappear into the watermelon juice.
Season and dress immediately before serving. Salt and acid draw moisture from watermelon quickly, so this salad is at its best before it has time to sit and soften.

Recipe Card

Watermelon & Feta Salad

By Gabriella

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Category: Sides & Salads
Total Time: 10 min
Difficulty: Easy

Servings: 6

Ingredients

6 cups cubed cold watermelon
6 oz feta, broken into chunks
1/2 small red onion, sliced paper thin
1/2 cup mint leaves, torn
2 tbsp olive oil
Juice of 1 lime
Flaky salt and cracked pepper

Instructions

1
Soak the sliced onion in cold water for five minutes to take the bite out, then drain it well.
2
Arrange the watermelon on a platter, scatter the feta and onion over it, and tear the mint on top at the last moment.
3
Whisk the oil and lime juice together, spoon it over the salad, and finish with flaky salt and pepper right before serving.