Description
A refreshing summer salad featuring juicy watermelon, creamy feta, and fresh herbs, perfect for hot days.
Ingredients
Scale
- 1/2 watermelon (seedless variety preferred for smooth texture and sweet flavor), cut into cubes
- 1 English or Hot House cucumber, sliced
- 15 fresh mint leaves, vibrant green and fresh
- 15 fresh basil leaves, fresh and aromatic
- 1/2 cup (about 120 ml) creamy feta cheese, block feta preferred for texture control and creaminess
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) freshly squeezed lime juice (bottled can be used if fresh is not available)
- 1 to 2 tablespoons (15 to 30 ml) extra virgin olive oil, high quality with fruity richness
- Pinch of kosher salt
Instructions
- Step 1: In a small bowl, whisk together 2 tablespoons honey, 2 tablespoons lime juice, 1 to 2 tablespoons extra virgin olive oil, and a pinch of kosher salt until well combined. Set aside briefly to allow flavors to meld.
- Step 2: Place the cubed watermelon, sliced cucumber, 15 fresh mint leaves, and 15 fresh basil leaves in a large bowl or serving platter with sides. Gently mix these ingredients by hand or with a large spoon, taking care to avoid bruising or breaking the watermelon cubes to preserve their shape and texture.
- Step 3: Drizzle the prepared dressing over the watermelon, cucumber, and herb mixture. Using your hands, toss lightly and evenly to coat all ingredients without crushing the watermelon.
- Step 4: Sprinkle 1/2 cup of creamy feta cheese on top of the salad just before serving. Serve immediately to maintain freshness and texture.
Notes
- Room Temperature: Store the salad in an airtight container for up to 6 hours to keep texture and flavor intact.
- Refrigeration: Store in an airtight container and refrigerate up to 2 days. Add feta just before serving to avoid sogginess.
- Freezing: Not recommended for this salad as watermelon becomes watery and feta changes texture. Instead, freeze dressing separately in a freezer-safe container for up to 1 month.
- To reduce excess moisture, salt cucumber slices and let them drain in a colander for 20 minutes before adding to the salad.
- Select a watermelon that is heavy for its size and uniformly shaped for a firmer texture.
- When cutting watermelon, use a large sharp knife to slice through the rind first, then cube to save time and reduce mess.
- Use block feta rather than crumbled feta to control piece size and reduce crumbling.
- Store fresh mint and basil in the refrigerator with their stems submerged in water for up to 4 days to prevent browning.
- Serve alongside grilled chicken or shrimp for a satisfying meal.
- Pair with a quinoa salad or roasted vegetables to balance your plate.
- Use salad as a filling for wraps with lettuce or tortillas combined with your favorite protein.
- Add the salad to a mixed bean salad or use as a topping for savory stuffed peppers.
- Drizzle with balsamic glaze or additional lime juice and garnish with extra mint leaves for aroma.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg