Watermelon, feta and mint salad – juicy chunks of watermelon, salty feta cheese, cooling mint and crunchy red onion make an refreshing sweet and salty combination that’s perfect for hot Summer days!
In the Summertime I can’t get enough of easy salads, and this one is pretty much as easy as it gets!
Juicy chunks of watermelon, salty cubes of feta cheese, thinly sliced red onion with lots of fresh mint leaves all tossed together in a very simple olive oil dressing makes for a delicious combination.
This salad is adapted from a recipe from one of my favourite cookbooks – Forever Summer by Nigella Lawson.
This is merely my take on a much loved recipe. Nigella’s version contains black olives which I am no big fan of, but if you love them, then throw some in!
how to make the perfect watermelon, feta and mint salad
This should really go without saying, but make sure you use a perfectly ripe watermelon! If the fruit is unripe and hard, the salad won’t be quite as good.
With a salad this simple, it’s really worth using the best quality ingredients you can find. A good quality olive oil, proper sea salt flakes and proper feta cheese (not one labelled “Greek Style cheese”) will really make all the difference.
Once you’ve cut up your watermelon, putting the salad together takes merely minutes. A gentle mix of the ingredients with your hands is all you need to do. I do this in a large bowl before transferring to a large serving plate, pouring the remaining juice that has collected in the bottom of the bowl all over the salad.
Sometimes I like to bulk the salad up with a little more greenery – I love the combination of baby spinach and rocket, but use whatever you prefer.
A little dried Sumac sprinkled over the salad is pretty delicious. The tartness of the crushed red berries really complements all the sweet-salty flavours. If you’re a fan of tart, bright flavours give it a try!
how long does the salad keep for?
This salad is best eaten the same day it is made – however it’s absolutely fine to leave it in the fridge overnight. The flavours will only get better if you leave it to chill out for a couple of hours before serving.
what can i serve this salad with?
This salad is perfect served just as it is for a light lunch or dinner with a glass of chilled white or Rose wine. It would be perfect for a Summer picnic or party – if you’re going to be transporting the salad, obviously make sure you pack it in a cool bag so it doesn’t spoil.
want to see some more summer salad recipes? Check these out….
More stunning salad recipe inspiration…..
Easy Hawaiian Pasta Salad by Recipes from a pantry
Mediterranean Cucumber Salad by Crunch and Cream
Green Salad with Pumpkin Seed Dressing by Veggie Desserts
Strawberry Spinach Salad by Veggie Desserts
Bulgar Wheat Salad with cherries, feta and pistachios by Foodie Quine
Strawberry, Cucumber and Mint Salad by Foodie Quine
Chicken and Harrisa Salad with Pomegranate, Chickpeas and Quinoa by Lost in Food
Chicken and Asparagus Salad by Lost in Food
Pin this refreshing watermelon salad for later….
I’m sharing this salad with the following blog link ups…
#CookBlogShare hosted this week by Jenny of Apply to Face blog
Recipe of the week at A Mummy Too
- 1 small Red Onion, sliced thinly
- 2 tsp Red Wine Vinegar
- 1/4 tsp white sugar
- 1 medium sized or half a large Watermelon
- 200 g Feta Cheese
- 1 Bag mixed green salad leaves (optional) I often use baby spinach and rocket
- 1 medium sized bunch fresh mint, finely chopped
- 2 tbsp good quality Olive Oil
- Sea salt and black pepper
- 1/2 tsp Sumac (optional)
- Peel the onion and cut into very thin slices. Place the onion slices in a small bowl and add the red wine vinegar and sugar. Let the onions and vinegar get to know each other for a little while while you cut the watermelon and feta into chunks.
- Finely chop the mint leaves. Wash your salad leaves, if using, and place them in a large bowl along with the mint.
- Tip the onions, along with the pinky juices over the salad leaves, then add the olive oil, watermelon and feta, tossing gently. Add a grinding of pepper, a little sea salt flakes and the sumac if using. Do bear in mind that feta is a salty cheese, so you shouldn't need a lot of salt. Now all you need to do is make yourself a cold drink, serve and enjoy!
If preferred, you can crumble small pieces of feta over the salad instead of cutting it into cubes.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 238 Total Fat 19g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 9g Cholesterol 45mg Sodium 612mg Carbohydrates 10g Fiber 2g Sugar 6g Protein 9g