Watermelon and Feta Salad with Red Onion, Mint and Lime

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I made this delicious Watermelon and Feta Salad with Red Onion, Mint and Lime for Charlotte’s birthday last week. She specifically asked for a healthy meal to include salads and salmon – so that is exactly what she got!

We ate this salad with Charlotte’s favourite Smoky, Blackened Salmon, an avocado and mango salad, a red cabbage coleslaw, some sour cream, lime wedges and some wraps to bring it all together. Recipes coming soon!

But back to this bowl of deliciousness. For so few ingredients, it packs a huge flavour and texture punch, whilst also being incredibly quick and easy to make. The sweet, crunchy watermelon brings a fabulous refreshing sweetness to the salad, which contrasts wonderfully with the salty, creamy feta. The red onion and mint bring further fresh, zingy, sweet and savoury flavours and textures, whilst the acidity in the lime and the chilli kick, finishes it all beautifully! I haven’t even mentioned those glorious colours – we are obsessed.

As ever, I went large on the salads, so there were plenty of leftovers – these kept surprisingly well in the fridge and were fabulous for lunch the following day.

How to make Watermelon and Feta Salad with Red Onion, Mint and Lime

Collect all your ingredients together:

For the salad –

• cubed, fresh watermelon
• feta cheese, in small cubes
• peeled and thinly sliced red onion
• fresh mint leaves, shredded

For the dressing –

• olive oil
• lime juice
• runny honey
• chilli flakes, or to taste
• salt and freshly ground black pepper to taste

How to make this quick and easy salad with a massive flavour punch:

1. First, make the dressing: thoroughly mix all the dressing ingredients together – olive oil, lime juice, honey, chilli flakes and salt and pepper. Taste and adjust honey, chilli, salt and pepper to taste.
2. Next prepare the salad: remove the rind and white flesh from the watermelon and chop the pink watermelon into squares – roughly 2cm x 2cm. I like to remove as many seeds as possible.
3. Cube the feta cheese, similar in size to the watermelon, finely slice the peeled red onion, and shred the fresh mint leaves.
4. I like to layer rather than toss the salad: this helps prevent the feta breaking up and keeps them in neat cubes. Scatter half the watermelon, feta, onion and mint on the base of a dish and then top with the remaining half.
5. Drizzle over the dressing.
6. Done, dusted and ready to impress!
7. NB This salad is best served as soon as it is made. However it will keep, covered in the fridge overnight, and makes a wonderful lunch. You will probably find that the salad loses a lot of liquid overnight. I pour most of this out in the morning – it stores better this way and is easier to transport, if you are having a packed lunch.

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