Watermelon and Feta Salad

Watermelon and Feta Salad with a Lime/Olive Oil dressing and new impacts of Mint. A staggeringly flavorsome and wonderfully straightforward approach to serve a watermelon plate of mixed greens.

Truly when I previously discovered watermelon and feta was a thing, I was slightly confounded. In any case, actually in the wake of giving it a shot I’ve totally experienced passionate feelings for. Here’s my interpretation of the notorious watermelon and feta serving of mixed greens! Cubed obviously, in light of the fact that I’m extra.

The pleasantness from the watermelon in this dish praises the pungent and tart flavors from the feta so perfectly. This, with a punch of citrus from the lime and the smooth surfaces of the oil brings something very radiant to the table.

Watermelon Feta Salad with Mint

At the point when you add mint to the table, you have an entire distinctive thing going on. The mint, and a tiny bit of piece of it, will add a beautiful new impact to the serving of mixed greens which will adjust the sweet, pungent and acidic flavors. New mint without fail and only 2 huge leaves is everything you’ll require. You would prefer not to overwhelm the dish.

Cubed Watermelon Salad

Presently here’s the place where things get extra 🤣 You could go for the standard watermelon pieces and disintegrated feta, however how darn charming are the watermelon feta plate of mixed greens squares!? I as a rule make this plate of mixed greens as a starter, so it’s ideal to serve it somewhat crazy. To begin, you should simply cut a circle in the watermelon a similar width as a square of feta.

Ingredients:

7oz / 200g block of Feta
1 Watermelon
2 large fresh Mint Leaves, finely diced
squeeze of Lime Juice
drizzle of Extra Virgin Olive Oil
Salt and Black Pepper, to taste

Instructions:

Place feta over the watermelon and slice guidelines to how thick the feta is. Slice a disk with that same width (see video for guidance).
Place the feta on top of the watermelon disk and carefully slice a 3×3 grid.
Arrange in a checkered pattern on a plate.
Drizzle a little extra virgin olive oil and lime juice, sprinkle over your mint and finish with a pinch of salt and pepper (all to taste).

Notes:

Optional Extras – For an extra crunch some crushed pistachios work fab with this recipe. I’ve also tried this with very finely sliced red onion and diced cucumber, both of which taste great.
Subs – If you want to sub the mint I’d go for fresh basil (I have tried this before, works nicely but does offer a significantly different taste to the mint). You can also the lime juice for lemon juice.
Extra Virgin Olive Oil – Firstly just make sure it’s extra virgin, not regular. Secondly I recommend going for a good quality brand. The flavour combo of watermelon and feta is so scrummy, don’t skimp out on the oil and spoil it.
Feta – Use a nice firm Greek Feta so it doesn’t go mushy as you try and cube/slice it.
Non-cubed – You can of course use the recipe without cubing the feta and watermelon. I recommend still chopping the watermelon to small chunks and just crumbling in the feta.
Leftover Watermelon – Here’s a few more watermelon salad ideas you can make with your leftover watermelon: Grilled Watermelon Salad, Watermelon and Mozzarella Salad, Watermelon Basket.
Calories – Based on using 2 tsp lime juice and 2 tsp extra virgin olive oil.

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