Watermelon Feta Mint Salad Recipe

Ingredients

Watermelon Wreath

• 1 kg watermelon, trimmed of rind and chilled
• 6 sprigs fresh mint leaves, picked
• 100 g Greek feta cheese, roughly crumbled

Dressing

• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lime juice
• 2 teaspoons honey
• Freshly ground black pepper, optional

Instructions

1. Thoroughly wash the rind of the watermelon with water to remove any dirt or bacteria before cutting the flesh.
2. Slice watermelon into 1 cm (0.5 inch) thick slices, then cut each slice into approximately 4.5 cm (1.5 inch) squares, and then diagonally into triangles. Discard the rind.
3. Use leftover watermelon offcuts to cut 12 stars with a small star cookie cutter to decorate the top of the salad.
4. On a large platter, arrange the watermelon triangles around the perimeter, interspersing with fresh mint leaves. Add the watermelon stars on top and sprinkle with crumbled feta cheese.
5. In a small bowl, whisk together extra virgin olive oil, fresh lime juice, honey, and freshly ground black pepper until well combined and adjusted to taste.
6. Drizzle the dressing evenly over the watermelon wreath salad just before serving.
7. Serve the salad fresh to preserve the crisp texture and fresh flavors.

Notes

• Ensure the watermelon is well chilled before preparation to maintain crispness.
• If necessary, cut and refrigerate watermelon pieces before assembling the salad to keep it fresh.
• Use a standard tablespoon (20 ml) or adjust measurements accordingly based on your regional tablespoon size.
• The salad is best served immediately as watermelon can become soggy if left at room temperature too long.
• Leftovers can be stored in an airtight container in the fridge for up to 24 hours, but expect the watermelon to release water and the mint to darken.
• Prepare components ahead but only assemble just before serving for best results.