If you’re looking for a cool and refreshing salad recipe that’s slightly different, then this is for you. This salad is light and sweet, with a perfect balance between fruit and vegetables. Serve it up at barbecues or throw it together at lunchtime. Either way, you’re sure to impress whoever you’re feeding.
When choosing the watermelon, pick one with a bright color. You can even vary red and yellow varieties to create an even more colorful salad.
As far as the herbs, freshness is key. If you don’t have mint on hand, you can easily substitute basil, for a dish that will be just as delicious.
1/4 watermelon, diced into bite-sized chunks
1/2 cucumber, diced into bite-sized chunks
200 grams feta, crumbled
1 Tbsp. extra virgin olive oil
4-5 fresh mint leaves, chiffonnade
freshly ground black pepper
Toss the watermelon and cucumber together in a large bowl. Sprinkle the cheese on top and season with olive oil, lime juice and black pepper. Sprinkle the chiffonnade of mint leaves over the top of the salad as a garnish.
The colors of the salad look best before tossing, so if you’re making this for company, I recommend serving like this and tossing at the table. Alternatively, you can toss the watermelon and cucumber with the oil, lime juice, salt and pepper and then add the cheese and mint at the end.