Watermelon Feta Mint Salad
Nutrition per serving
Ingredients
- 800g watermelon, cubed
- 150g feta cheese, crumbled
- 1/2 red onion, thinly sliced
- 1 cucumber, diced
- 15 fresh mint leaves, torn
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lime juice
- Freshly ground black pepper to taste
- 30g pistachios, toasted and roughly chopped
- Flaky sea salt to taste
Instructions
Place the cubed watermelon in a large serving bowl.
Add the diced cucumber and thinly sliced red onion.
Drizzle over the olive oil and lime juice. Toss gently to coat.
Scatter the crumbled feta over the top — do not toss again, so the cheese keeps its shape.
Add the torn mint leaves and toasted pistachios.
Season with flaky sea salt and plenty of freshly ground black pepper.
Chill 10 minutes if you like it extra cold, then serve immediately.
This juicy watermelon feta mint salad is summer in a bowl. Sweet, ice-cold watermelon pairs with salty crumbled feta, crisp cucumber and fresh mint in a bright lime-olive-oil dressing. No cooking at all — just 15 minutes of chopping — and each serving is only 220 calories of pure refreshment. Serve it as a light lunch or a side dish your guests will ask about. The contrast of juicy fruit, salty cheese and cool mint is downright addictive.
