Fresh Watermelon Feta Salad
This delightful dish combines juicy watermelon with creamy feta cheese, fresh mint, and zesty lemon, creating a refreshing summer salad that's perfect for any occasion.
Ingredients
Salad Ingredients
- 1/4 medium red onion, sliced paper-thin (about 1/3 cup) Soak in cold water to mellow flavor.
- 1 each Persian cucumber, seeded and sliced into thin half-moons Adds crunch.
- 2 pounds seedless watermelon, diced into 1/2-inch pieces (about 6 cups) The star ingredient, sweet and juicy.
- 1 bunch fresh mint leaves, thinly sliced (about 1/3 cup) Use extra for garnish.
- 6 ounces block feta cheese, cut into 1/2-inch cubes (about 1 cup) Adds creaminess and saltiness.
- 2 tablespoons roasted unsalted pistachios, roughly chopped Provides a satisfying crunch.
- 1 tablespoon fresh lemon zest For a burst of citrus.
- 3 tablespoons fresh lemon juice Balances the sweetness of the watermelon.
- 2 tablespoons rice vinegar Adds acidity.
- 1 tablespoon extra-virgin olive oil Ties the dressing together.
- 1/2 teaspoon kosher salt Enhances flavor.
- 1/4 teaspoon freshly ground black pepper Adds a touch of heat.
- to taste optional flaky sea salt for finishing Adds final touch of flavor.
Instructions
Preparation
- Slice the red onion thinly and place it in a bowl of cold water for about 10 minutes to tone down its sharpness.
- Halve the Persian cucumber lengthwise, scoop out the seeds, and slice it into thin half-moons.
- Cut the watermelon into uniform 1/2-inch cubes to ensure even distribution. Aim for 6 cups.
- Stack the fresh mint leaves, roll them into a log, and slice thinly (chiffonade).
- Drain the onions and pat them dry. In a large bowl, combine the watermelon, cucumber, drained onions, and sliced mint.
- Gently fold in the feta cheese cubes, careful not to break them apart too much.
- In a small bowl, whisk together lemon zest, lemon juice, rice vinegar, olive oil, kosher salt, and black pepper.
- Pour the dressing over the salad mixture and toss gently. Allow to sit for about 5 minutes.
- Top with chopped pistachios and a sprinkle of flaky sea salt just before serving.
Notes
Best enjoyed fresh. Store dressing separately until serving for optimal freshness. Can swap feta for dairy-free cheese for a vegan option.