Tell me this picture doesn't want to make you grab a fork and have a go at it? And let me tell you this is a picture from my iPhone 3GS (yes, I'm slowly working towards the fund for an iPhone4S). I know this is not the perfect salad for winter, but with a bunch of other spicy, hot foods on the table, it goes beautifully. Handful of ingredients, no cooking involved, can easily make a BIG batch - it doesn't get easier than that.
This is my version and there are many variations to this. Some recipes use black or green olives, sliced onions, crushed dried herbs - somehow I don't like the taste of onions paired with watermelon and I like to keep this as minimalistic as possible.
The salty feta plus sweet watermelon plus sour balsamic is a drop-dead gorgeous combination that few people can resist.
Recipe Watermelon Feta Salad
Printable version of recipe here
Takes under 15 minutes
Half a large watermelon, cubed (roughly 5 cups)
Handful of seedless grapes (optional)
200-250 grams feta cheese
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp honey (optional)
handful of freshly plucked and washed (and dried) mint leaves
1 cucumber, halve lengthwise, remove seeds and cut into half moons
- Take a large platter, scatter the watermelon chunks and grapes.
- Spoon small chunks of feta and scatter them evenly across platter.
- Do the same with the mint leaves and cucumber.
- Drizzle olive oil, balsamic vinegar and honey* around the entire platter.
- This is one salad that SHOULD NOT be tossed or the feta will become a paste and the salad will look all messed up. Let this sit in the fridge for 10-15 minutes and then serve as it is.
*If the watermelon is sweet, you don't need to use honey.
Also, it's not necessary to completely deseed the watermelon, which is a time consuming and next to impossible task.
Top 4 tips for a great Watermelon-Feta salad:
- Fresh crisp watermelon
- Reasonably good feta and be generous with it
- Fresh mint leaves - this makes ALL the difference
- DO NOT TOSS