I love cooling down with some chilled watermelon on a scorching hot day. So it goes without saying that one of my favourite light summer meals is a watermelon, feta and mint salad. It’s quick and easy, delightfully refreshing and thirst quenching. It also makes a beautiful dish for entertaining!

The contrasting sweetness of the watermelon and the saltiness of the feta actually complement each other. The mint enhances the cool freshness and the red onions add a nice bite and a crunchy texture. These ingredients come together in an explosion of flavours!

Don’t forget to season with a generous sprinkling of freshly ground pepper. You’d be amazed at how much it perks up the salad! I used a medley of black, white, green and pink peppercorns, which gives a sweet, fruity, earthy and pungent kick.

The salad is best eaten right away. Since the watermelon will start releasing juices the longer it sits, you’ve got an excuse to not leave any leftovers!

Did you make this recipe?

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WATERMELON AND FETA SALAD WITH MINT

Serves 2

Ingredients:

1 mini seedless watermelon (about 1.9 kg or 4 lbs, with rind), refrigerated
1/4 red onion, thinly sliced
20 mint leaves, roughly chopped
1 tablespoon lime juice
2 tablespoons olive oil
120g feta, crumbled
salt and pepper to taste

Method:

1. Cut the watermelon into cubes or use a melon baller. If the seedless watermelon has any white seeds, remove them. After removing the rind, you will have about 1 kg (2.2 lbs) of flesh. 

2. Place watermelon in a large salad bowl. Add red onions, mint leaves, lime juice and olive oil, and gently toss to mix.

3. Transfer the watermelon salad to serving plates, and then top with crumbled feta and season with salt and pepper.