Name: Watermelon Mint Salad Recipe
Ingredients: 8 cups Seedless Watermelon, cubed: The star of the show. You’ll need about half of a medium-sized watermelon. Using a seedless variety saves a significant amount of preparation time and ensures every bite is pure, juicy bliss. Look for a watermelon that is heavy for its size with a prominent yellow “field spot.”; 1 cup Feta Cheese, crumbled from a block: The salty, tangy counterpoint to the sweet watermelon. For the best flavor and creamy texture, purchase feta in a block stored in brine and crumble it yourself right before using. Pre-crumbled feta is often drier and less flavorful.; 1/2 cup Fresh Mint Leaves, thinly sliced or torn: This is the cooling, aromatic element that elevates the entire dish. Use only fresh mint; dried mint will not work here. Slicing it into thin ribbons (a chiffonade) or gently tearing the leaves releases their essential oils without bruising them.; 1/2 small Red Onion, very thinly sliced: Adds a sharp, pungent bite and a beautiful purple hue that contrasts with the pink watermelon and white feta. Slicing it as thinly as possible ensures it doesn’t overpower the other ingredients.; 1/4 cup Extra Virgin Olive Oil: The base of our simple dressing. A good quality, flavorful olive oil will make a noticeable difference. It adds a fruity, slightly peppery note that ties everything together.; 3 tablespoons Freshly Squeezed Lime Juice: Provides the bright, acidic kick the salad needs. Always use freshly squeezed lime juice for the most vibrant and authentic flavor; the bottled variety can taste dull or artificial.; 1/2 teaspoon Sea Salt, or to taste: Enhances all the flavors in the salad. Fine sea salt dissolves easily into the dressing. You may need less depending on the saltiness of your feta.; 1/4 teaspoon Black Pepper, freshly ground: Adds a subtle warmth and spice. Freshly ground pepper offers a much more potent and complex flavor than pre-ground pepper.

Ingredients

Scale

8 cups Seedless Watermelon, cubed: The star of the show. You’ll need about half of a medium-sized watermelon. Using a seedless variety saves a significant amount of preparation time and ensures every bite is pure, juicy bliss. Look for a watermelon that is heavy for its size with a prominent yellow “field spot.”
1 cup Feta Cheese, crumbled from a block: The salty, tangy counterpoint to the sweet watermelon. For the best flavor and creamy texture, purchase feta in a block stored in brine and crumble it yourself right before using. Pre-crumbled feta is often drier and less flavorful.
1/2 cup Fresh Mint Leaves, thinly sliced or torn: This is the cooling, aromatic element that elevates the entire dish. Use only fresh mint; dried mint will not work here. Slicing it into thin ribbons (a chiffonade) or gently tearing the leaves releases their essential oils without bruising them.
1/2 small Red Onion, very thinly sliced: Adds a sharp, pungent bite and a beautiful purple hue that contrasts with the pink watermelon and white feta. Slicing it as thinly as possible ensures it doesn’t overpower the other ingredients.
1/4 cup Extra Virgin Olive Oil: The base of our simple dressing. A good quality, flavorful olive oil will make a noticeable difference. It adds a fruity, slightly peppery note that ties everything together.
3 tablespoons Freshly Squeezed Lime Juice: Provides the bright, acidic kick the salad needs. Always use freshly squeezed lime juice for the most vibrant and authentic flavor; the bottled variety can taste dull or artificial.
1/2 teaspoon Sea Salt, or to taste: Enhances all the flavors in the salad. Fine sea salt dissolves easily into the dressing. You may need less depending on the saltiness of your feta.
1/4 teaspoon Black Pepper, freshly ground: Adds a subtle warmth and spice. Freshly ground pepper offers a much more potent and complex flavor than pre-ground pepper.

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Instructions

Prepare the Vegetables and Herbs: Begin by preparing all your core components. Carefully cut your watermelon into uniform 1-inch cubes and place them in a large, non-reactive mixing bowl (glass or ceramic is ideal). Using a sharp knife, slice the red onion as thinly as you possibly can; a mandoline slicer is excellent for this if you have one. If you prefer a milder onion flavor, you can soak the thin slices in a bowl of ice water for 10-15 minutes, then drain and pat them completely dry. Wash and thoroughly dry your mint leaves. Stack several leaves on top of each other, roll them into a tight log, and thinly slice them to create beautiful green ribbons (chiffonade).
Crumble the Feta: Take your block of feta cheese and gently crumble it into bite-sized pieces with your hands or a fork. Aim for a mix of smaller crumbles and larger chunks for textural variety. Set the crumbled feta aside.
Whisk the Dressing: In a small, separate bowl, create the dressing. Combine the extra virgin olive oil, the freshly squeezed lime juice, the sea salt, and the freshly ground black pepper. Whisk vigorously for about 30 seconds until the oil and lime juice have emulsified, meaning they have combined into a slightly thickened, cohesive dressing. Taste the dressing and adjust the salt or lime juice if needed.
Combine the Salad: Gently add the thinly sliced red onion and about three-quarters of the sliced mint to the large bowl with the watermelon cubes. Pour the prepared dressing over the top.
Toss Gently: Using two large spoons or your clean hands, toss the salad very gently. The goal is to coat every piece of watermelon and onion with the dressing without mashing or breaking down the delicate fruit.
Add Final Touches and Serve: Just before serving, gently fold in the crumbled feta cheese and the remaining fresh mint. Tossing the feta in at the very end prevents it from becoming overly mushy or staining pink from the watermelon juice. Give it one last, very gentle toss. Transfer the salad to a beautiful serving platter or bowl and serve immediately for the best texture and flavor.

Nutrition

Serving Size: one normal portion
Calories: 185