Description
A bright, summery salad combining juicy watermelon, fresh mint, tangy lemon, and creamy feta cheese. Perfect for barbecues or as a light appetizer on warm days.
Ingredients
• 3 pounds seedless watermelon, rind removed, cut into 1-inch chunks (about 2 pounds after rind is discarded) • 1 tablespoon lemon juice • 4 strips lemon zest, finely chopped • 1/4 cup roughly chopped fresh mint leaves • 3 tablespoons extra-virgin olive oil, plus more for drizzling • Kosher salt and freshly ground black pepper (to taste) • 4 ounces feta cheese, preferably Greek or Bulgarian sheep’s milk, crumbled
Instructions
1. Place the watermelon chunks in a large bowl. 2. Add lemon juice, half the chopped zest, mint, and olive oil. 3. (Optional) Add a handful of arugula or other greens if desired. 4. Toss gently to coat evenly. Season lightly with salt and pepper. 5. Transfer to a wide shallow serving bowl. 6. Crumble the feta over the top and sprinkle with the remaining lemon zest. 7. Drizzle with a bit more olive oil and finish with a few grinds of black pepper. 8. Serve immediately while fresh and chilled.
Notes
Add thinly sliced red onion or cucumber for extra crunch. Best eaten fresh; not recommended for storing overnight.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad / Side dish
- Method: Fresh / Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 160
- Sugar: 9g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg