Fresh Watermelon Feta Salad
A delightful and refreshing salad that combines sweet watermelon with creamy feta cheese, perfect for summer picnics and gatherings.
Ingredients
For the salad
- 1/4 medium red onion, sliced paper-thin (about 1/3 cup)
- 1 whole Persian cucumber, seeded and sliced into thin half-moons
- 2 pounds seedless watermelon, diced into 1/2-inch pieces (about 6 cups)
- 1 bunch fresh mint leaves, thinly sliced (about 1/3 cup), plus extra for garnish
- 6 ounces block feta cheese, cut into 1/2-inch cubes (about 1 cup)
- 2 tablespoons roasted unsalted pistachios, roughly chopped
For the dressing
- 1 tablespoon fresh lemon zest
- 3 tablespoons fresh lemon juice
- 2 tablespoons rice vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- to taste Flaky sea salt for finishing
Instructions
Preparation
- Slice your red onion paper-thin and place in a small bowl of cold water for about 10 minutes to mellow their sharpness.
- Halve the cucumber lengthwise, scoop out the seeds, and slice into thin half-moons.
- Cut the watermelon into uniform 1/2-inch cubes, discarding any seeds.
- Stack mint leaves and roll tightly into a log before slicing into thin ribbons (chiffonade).
Assembly
- Drain the onions, pat dry, and combine with watermelon, cucumber, and mint in a large bowl.
- Gently fold in feta cubes to maintain their shape.
Dressing
- In a small bowl, whisk together lemon zest, lemon juice, rice vinegar, olive oil, salt, and pepper.
- Pour dressing over the salad and toss gently. Let it sit for about 5 minutes.
Finishing Touches
- Before serving, sprinkle chopped pistachios on top and finish with flaky sea salt.
Notes
Customize with additional ingredients like arugula or berries. Best enjoyed fresh due to watermelon moisture.