Watermelon Feta Salad
Servings: 4 - 6 people
- 6 cups (900 grams) watermelon cut into bite-size cubes
- 1 tablespoon (1 tablespoon) extra virgin olive oil
- 2 tablespoons (2 tablespoons) lemon juice
- ½ teaspoon (½ teaspoon) salt
- ¼ teaspoon (¼ teaspoon) black pepper
- 2 tablespoons (2 tablespoons) lemon peel finely diced or grated
- 4 ounces (110 grams) feta or non-dairy feta
- 10 leaves (10 leaves) mint optional - finely chopped - sub basil
- 2 tablespoons (2 tablespoons) pistachio nuts optional
- Cut the Watermelon: Slice the watermelon in half and place it cut side down on a cutting board. Cut off the rind and white flesh with a sharp knife. Then slice the watermelon into 1-inch (2 cm) slices, cut into sticks, and then into bite-sized cubes. You'll need about 6 cups watermelon.
- Build the Salad: Transfer the watermelon cubes to a large bowl or serving platter. Drizzle with 1 tablespoon extra virgin olive oil and 2 tablespoons lemon juice. Add ½ teaspoon salt, ¼ teaspoon black pepper, and 10 leaves mint (finely sliced).
- Finish and Serve: Toss gently to combine, being careful not to crush the watermelon. Garnish with 4 ounces feta, 2 tablespoons lemon peel (finely chopped), and 2 tablespoons pistachio nuts Serve right away and enjoy with a spoon to catch all the flavorful juices.
SUBSTITUTIONS
- Feta → Use plant-based feta for a dairy-free version
- Mint → Swap with fresh basil for a sweeter twist
- Lemon juice → Use lime juice if that’s what you have
- Lemon zest → Optional, but adds a citrusy kick
- Pistachios → Try almonds or skip for nut-free
- Use cold, ripe watermelon for the best flavor and crunch
- Cut watermelon into bite-sized cubes for easy serving
- Toss gently to avoid breaking the fruit
- Serve fresh—watermelon releases liquid over time
- Don’t overdo it... trust us, watermelon belly is real!
