Watermelon and Feta Salad with Red Onion, Mint and Lime - for so few ingredients, it packs a huge flavour punch, whilst also being incredibly quick and easy to make.
Collect together your equipment (see Recipe Notes below) and ingredients.
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.
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.
Cube the feta cheese, similar in size to the watermelon, finely slice the peeled red onion, and shred the fresh mint leaves.
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.
Drizzle over the dressing.
Done, dusted and ready to impress!
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.