Call me unadventurous, but I had never even heard of a watermelon feta salad before versions of it started popping up on food blogs everywhere. Even then, the very thought of it gave me pause. Watermelon, with salty cheese? Yeah, right.
But watermelon sprinkled with salt is how many people enjoy the fruit, so perhaps it isn't too far of a stretch to consider that it might be good with salty cheese?
Last week my curiosity was finally satisfied when I was served such a salad at a dinner given by my friend Peg. I couldn't wait to recreate it! It's wonderfully refreshing and light, and perfect for heat-wave days like we are having now in California.
Watermelon Feta Salad with Mint
The amounts given here are truly just guidelines. Feel free to stretch or diminish depending on your taste and the ingredients you are working with.
To experiment further, try adding a handful of pitted kalamata olives to the salad!
1/2 cup red onion. chopped
1/2 cup lime juice (4 to 6 limes, depending on how big and juicy the limes are)
8 cups watermelon cit into 1-inch cubes (about 1/4 medium watermelon), black seeds removed if there are any
1/2 cup crumbled feta cheese
1/4 cup fresh mint leaves, thinly sliced
1/2 cup fresh parsley leaves, chopped
Soak onion in lime juice:
Soak chopped red onion in lime juice while you are prepping the other ingredients, about 10 to 15 minutes.
Combine the ingredients:
Gently combine all of the ingredients into a large serving bowl. Serve immediately. The salad will get soggy if kept overnight.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||4%|
|Total Sugars 11g|
|Vitamin C 23mg||114%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|