Watermelon Feta Mint Salad (Print View)

Sweet watermelon, tangy feta and fresh mint dressed with olive oil and lime for a crisp, summery side.

# What You Need:

01 - 1.5 lbs seedless watermelon, chilled and cut into 1-inch cubes

02 - 1/4 small red onion, thinly sliced

03 - 1/4 cup fresh mint leaves, chopped

04 - 4 oz feta cheese, crumbled

05 - 2 tbsp extra-virgin olive oil

06 - 1 tbsp freshly squeezed lime juice

07 - 1/4 tsp coarse sea salt, or to taste

08 - 1/8 tsp black pepper

01 - In a large mixing bowl, gently combine the chilled watermelon cubes, thinly sliced red onion, and chopped mint leaves.

02 - Drizzle with extra-virgin olive oil and freshly squeezed lime juice, then season with coarse sea salt and black pepper.

03 - Add the crumbled feta cheese and toss gently to combine, taking care not to break apart the watermelon cubes.

04 - Transfer to a serving platter and serve immediately, garnished with additional fresh mint leaves if desired.

01 -

Zero cooking means you can make this even in a vacation rental with two spoons and a prayer.
The sweet and salty contrast is the kind of thing that makes people close their eyes when they take a bite.

02 -

Watermelon releases water rapidly once salted so assemble this no more than twenty minutes before eating or you will have soup.
Tossing the feta too vigorously turns the entire bowl pink which still tastes fine but looks like a crime scene.

03 -

Cut the watermelon slightly larger than you think because it shrinks a bit as it releases juice on the plate.
A tiny pinch of sumac over the top right before serving adds a tangy depth that makes people ask what your secret is.