This watermelon, feta, and mint salad shows up often at our house during the summer, especially for cookouts. The quality of the olive oil and feta cheese is important, so go ahead and splurge a little. It’s refreshing, loaded with sweet and salty flavors, and takes minutes to make.
Ingredients
- watermelon, cut into 1-inch cubes and chilled: 1 piece (3 pound)
- Extra virgin olive oil: 0.25 cup
- lemon juice: 2 Tbsp
- freshly grated lemon zest: 1 tsp
- kosher salt: 0.5 tsp
- ground black pepper: (to taste, freshly ground)
- ounces feta cheese, coarsely crumbled: 4 piece
- fresh mint leaves: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Place the chilled watermelon cubes in a large bowl.
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Whisk olive oil, lemon juice, lemon zest, kosher salt, and black pepper together in a small bowl.
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Just before serving, drizzle dressing over chilled watermelon, and toss gently. Sprinkle feta cheese and mint over the watermelon, but do not mix in. Serve immediately.
