Watermelon and Feta Salad with Red Onion, Mint and Lime
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.
Ingredients
For the salad –
- 750g prepared, cubed, fresh watermelon
- 100g – 150g feta cheese, in small cubes
- 35g peeled and thinly sliced red onion
- 10g fresh mint leaves, shredded
For the dressing –
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon of runny honey
- ⅛ teaspoon of chilli flakes, or to taste
- salt and freshly ground black pepper to taste
Instructions
-
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.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- small mixing bowl/jug/jam jar for the dressing
- serving bowl