Watermelon, Feta & Mint Salad

Watermelon Salad 004aA take on a Greek favourite this pretty pink, green and white salad just shouts summer – cool, refreshing, sweet watermelon is teamed with salty olives and feta which are complemented by fresh parsley leaves, shredded fresh mint and a lemony dressing.

I used Origin Earth feta in brine as it holds it shape well and does not crumble when tossed through a salad as creamier feta cheese does and so the resulting salad is cleaner looking. If using a creamy feta crumble over the top of the salad rather than toss through. Serve this salad on a summer buffet table, as the first course for a summer dinner or accompany with crusty bread for a complete meal.

Serve this salad on a summer buffet table, as the first course for a summer dinner or accompany with crusty bread for a complete meal.

Watermelon, Feta & Mint Salad

Having the girls for lunch? Accompany this tasty, light salad with a glass of chilled rosè – it’s sure to be a hit.

Serves 4-6 as a side dish

1 small (80g) red onion, thinly sliced
¼ cup lemon juice
about 1½ kg ripe watermelon
100g drained feta cheese in brine
75g Kalamata olives, pitted and thinly sliced
1 bunch fresh flat leaf parsley, leaves removed from stems and left whole
¼ cup shredded fresh mint leaves
2 tbsp olive oil
freshly ground black pepper

1              Place onion and lemon juice in a small bowl and set aside for at least 1 hour – during this time the onions will become a beautiful transparent pink and their flavour will soften.

2              Remove the rind and pips from the watermelon. Cut into large cubes and place in a large bowl. Cutting the melon into
triangles, as I have done, looks pretty and gives interest to the salad. This is easy to do, simply cut melon into quarters, then into slices – you now have large triangles now cut these into smaller triangles and it’s done!

3              Cut feta in small cubes and add to watermelon. Add olives, parsley leaves, mint and onions with their juices. Drizzle with olive oil and toss very gently. Season to taste with freshly black pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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