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Watermelon Salad

15-MinutesDressingFruitHealthyNo-CookQuickSoups & SaladsSpringSummerVegetarian
Time :15 minutes
Yield :6 servings
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Juicy watermelon cubes with crumbled feta cheese, fresh mint leaves, and a rustic wooden background. A refreshing fruit salad perfect for summer.

The Scoop

Watermelon, but make it a salad. Add feta, which sounds like a mistake until you try it.
Then it becomes a personality trait. It sounds fresh, but the idea is an old Greek piece of wisdom that is passed on to each new generation. A beloved afternoon snack when it’s too hot to cook, too hot to think of even going into the kitchen to snoop around.
Make a big bowl, keep it in the fridge, and you’ve got summer sorted!
Hack it:
Melon is an excellent alternative. You heard it here first. 
Use queso fresco instead of feta to add Latin vibes to the dish.
How about fresh basil leaves instead of mint? They somehow make it feel less sweet, more savory, extra special.
Skip the black pepper and add a pinch of red pepper flakes (boukovo) to make it a bit spicy. Add a handful of crackers, too. Spicy loves carbs.
Leftovers:
Eat it straight from the fridge with a spoon (arguably its highest form).
Blend leftovers with ice and some lime juice for a frozen watermelon cooler.
Add grilled chicken or shrimp, and suddenly it’s a full meal again.
Toss with arugula the next day for a more peppery, grown-up version.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lime juice or lemon juice
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 1 small watermelon (about 3 pounds), rind removed, cut into 1-inch chunks, chilled
  • 1/4 cup mint leaves, chopped
  • 4 ounces feta cheese, crumbled

Directions

  • In a small mixing bowl, combine the olive oil, the lime juice, the salt, and the pepper.
  • Pour the dressing over the chilled watermelon, then top with the mint.
  • Toss very gently and sprinkle with the feta.
  • Serve.
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