Watermelon Feta Mint Salad
This Watermelon, Feta, and Mint Salad is a quick, no-cook dish blending sweet watermelon, tangy feta, refreshing mint, and bright lemon zest. Lightly dressed with olive oil and lemon juice, it offers a perfect balance of flavors for a healthy, hydrating salad that’s ideal for summer or anytime you want a simple, satisfying side.
Equipment
- 1 Sharp Vegetable Peeler
- 1 large mixing bowl
- 1 Wide, Shallow Serving Bowl or Plate
- Measuring Spoons (1 tbsp and 1 tsp)
Ingredients
- 3 pounds seedless watermelon peeled and cut into 1-inch cubes (about 2 pounds after rind removal)
- 1 tablespoon fresh lemon juice from approximately 1 lemon
- Zest from 1 lemon peeled into thin strips
- ¼ cup fresh mint leaves roughly chopped
- 3 tablespoons extra-virgin olive oil plus extra for drizzling
- Optional: up to 4 ounces fresh arugula leaves
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 ounces feta cheese crumbled
Instructions
- Prepare the Watermelon: Begin by carefully removing the rind from the watermelon and cutting the flesh into uniform, bite-sized cubes roughly 1 inch square. Place these chunks into a large mixing bowl to hold the salad.
- Add Lemon Zest and Juice: Finely chop half of the lemon zest strips into small pieces, then add these along with the fresh lemon juice to the watermelon. This citrus infusion will brighten the natural sweetness of the fruit.
- Incorporate Fresh Herbs and Oil: Add the chopped mint leaves to the bowl, along with the extra-virgin olive oil. If you’re using arugula, gently fold in the leaves now. Toss the mixture gently but thoroughly to coat the watermelon evenly with the dressing and herbs.
- Season Lightly: Season the salad with a pinch of kosher salt and a few twists of freshly ground black pepper. Keep the salt minimal at this stage, since the feta cheese will add its own saltiness.
- Assemble and Garnish: Transfer the salad to a large, shallow serving dish or platter, spreading it out evenly for an attractive presentation. Crumble the feta cheese generously over the top, then sprinkle the remaining lemon zest strips for a fresh, colorful finish.
- Final Touches and Serve: Drizzle a little more olive oil over the salad and finish with a fresh grind of black pepper. Serve immediately to enjoy the crisp, refreshing flavors at their best.
Notes
- Choose Quality Feta: The flavor and texture of this salad rely heavily on the feta cheese. For best results, opt for authentic Greek or Bulgarian sheep’s milk feta, which tends to be creamier and tangier compared to cow’s milk varieties.
- Add Arugula for Heartiness: Including arugula not only adds a peppery contrast but also makes the salad more filling, perfect for serving as a light meal rather than just a side dish.
- Adjust Seasoning Gradually: Because feta is salty, it’s wise to add salt sparingly when tossing the salad and adjust later if necessary after adding the cheese.
- Serve Fresh: This salad is best eaten fresh and served cold. Avoid letting it sit too long, as watermelon can release water and dilute the flavors.
