Watermelon Feta Salad Recipe With Mint Leaves Whiskaffair

on Jan 21, 2021, Updated Dec 12, 2023 Here are some more salad recipes for light and hearty meals: Gochujang Cucumber Salad, Thai Green Papaya Salad, Cajun Potato Salad, Kale Mango Salad, and Healthy Broccoli Apple Salad. Some dishes you can eat on repeat, and for me, one of them is this watermelon salad topped with umami-loaded feta cheese and a very mild dressing. The sweet and savory combination is a match made in heaven. In summer, when you look out for quick and easy recipes that are very refreshing and cooling, this salad checks all the boxes. You have to try it to believe me!

About Watermelon Feta Salad

Sweet and juicy watermelon, salty feta, and a refreshing minty citrus dressing—what’s not to love about this fabulous combination? This Watermelon and Feta Salad With Mint Leaves is about flavors and textures. It is my go-to low-carb salad when I want to serve something quick and refreshing. It is also a perfect side dish for my summer potlucks, weekend brunches, and BBQ parties, no matter which cuisine I am going for. Watermelon feta cheese salad perfectly shows how sweet and salty flavors can be best friends. I was skeptical about this pairing, but one bite of this salad impressed me. The saltiness of feta cheese goes perfectly with the incredible sweetness of the watermelon, and the zesty lime dressing brings out the overall flavors. It is an easy and refreshing summer salad that relieves you from the scorching heat outside on a sunny afternoon. The best part is that it needs no special skills and comes together in under 15 minutes.

Variations

Add crunchy cucumbers and red onions to this simple salad for a nice crunch. I prefer using English cucumbers in my salads as they are seedless, have thinner skin that is not waxy and is sweeter. However, feel free to use whichever variety you have. Chill it a few hours before making the salad for the best taste. Mint Leaves – Mint leaves add a refreshing flavor to this watermelon salad recipe. Feta Cheese gives the salad a salty, tangy, lemony taste and soft texture. Choose the soaked-in brine version, not the dry one. Dressing – I like keeping the dressing simple and using extra virgin olive oil, freshly squeezed lime juice, lime zest, salt, and pepper. A little lime zest goes a long way, do not skip adding it. Lime juice and zest can be replaced with lemon juice and zest. To make the salad fancier, you can use a melon baller and make balls from the flesh instead of cutting it into cubes. Chill the watermelon cubes for a few hours.

¼ cup extra-virgin olive oil 1 tablespoon freshly squeezed lime juice ½ teaspoon lime zest ½ teaspoon salt ¼ teaspoon freshly cracked black pepper ¼ cup chopped mint leaves

Keep the dressing aside. Pour the dressing over the watermelon and toss everything well. Transfer the salad to the serving plate and top with 6 oz (170 g) crumbled feta cheese. Serve immediately. If the red onions are very pungent, soak them in water for 15 minutes. Squeeze and use. You can add greens like lettuce, arugula, or even kale to this salad. You can also add blueberries, avocados, cherry tomatoes, black olives, and beetroot. Add apple cider vinegar, balsamic vinegar, red wine vinegar, mustard, honey, etc., to the dressing for a flavor change. I love to drizzle my homemade Balsamic Glaze on this salad. You can replace mint with other fresh herbs like fresh basil leaves or parsley. You can also replace salty feta cheese with fresh mozzarella or goat cheese. For a nice crunch, top this salad with nuts like almonds, pecans, and walnuts or seeds like sunflower seeds, flax seeds, and hemp seeds. Instead of cutting the watermelon, you can use a melon baller to make small balls. This salad will look much fancier. To make it filling, add some cooked quinoa or couscous. Add some grilled protein like Paneer or Halloumi cheese.