An ultra-refreshing summer salad, juicy and salted just right. Crisp watermelon, creamy feta, and bright mint form a simple, vibrant, and thirst-quenching classic.
Ingredients
- 1.2 kg seedless watermelon
- 200 g PDO feta cheese
- 0.5 pieces red onion
- 20 leaves fresh mint
- 1 piece lime
- 3 tbsp extra-virgin olive oil
- to taste fine salt
- to taste ground black pepper
Method
- Chill the watermelon before starting, until it is very cold to the touch and the salad promises a truly refreshing sensation.
- Remove the watermelon rind, pick out any visible seeds, then cut the flesh into even bite-sized pieces that are clean and juicy.
- Very thinly slice the red onion, then let it rest out in the open while you prepare the rest so its bite mellows slightly.
- Squeeze the lime into a small bowl, add the olive oil, a touch of salt, and pepper, then whisk until you have a bright, aromatic vinaigrette.
- Place the watermelon in a large chilled bowl, drizzle with the vinaigrette, then toss gently until the pieces are just glistening without releasing too much juice.
- Crumble the feta over the top into irregular pieces, large enough to remain creamy and salty on the palate.
- Add the red onion and lightly torn mint leaves, then lift the salad with large, gentle motions so as not to crush the watermelon.
- Taste just before serving, adjust the pepper or lime if needed, then serve well chilled as soon as the mint smells bright and the feta contrasts with the watermelon juice.
Nutrition
Per serving
- Energy
- 368.2 kcal
- Protein
- 9.9 g
- Carbohydrate
- 27.94 g
- Fat
- 24.97 g
- Fibre
- 2.29 g
- Calcium
- 145.13 mg
- Iron
- 0.74 mg
- Magnesium
- 43.92 mg
