Photo by Valeria Boltneva on Pexels
Watermelon Salad
Cold watermelon cubes with salty crumbled feta, crisp cucumber, quick-pickled red onion and mint, dressed with lime juice and olive oil.
- 800 g watermelon
- 150 g feta
- 150 g cucumber
- ½ pc red onion
- 1 pc lime
- 15 g fresh mint
- 2 tbsp extra virgin olive oil
- flaky sea salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Slice the red onion as thinly as you can and put it in a small bowl with the zest of the lime and 2 tablespoons of its juice. Leave for 10 minutes, until the onion turns pink and loses its harsh edge.
- Step 2
Cut the rind off the watermelon, then cut the flesh into 3 cm cubes, flicking out any hard seeds. The watermelon should be cold, so chill it for an hour beforehand if it has been stored at room temperature. Leave the cubes on kitchen paper for a few minutes to soak up surface juice.
- Step 3
Halve the cucumber lengthways, scoop out the seeds with a teaspoon and slice into half-moons. Tear the mint leaves.
- Step 4
Just before serving, spread the watermelon and cucumber over a wide platter. Spoon over the onion with its lime juice, drizzle with the olive oil and crumble the feta over in large pieces.
- Step 5
Scatter with the mint, a few grinds of black pepper and a small pinch of flaky salt, going lightly because the feta is already salty. Serve within 30 minutes, as salt draws juice out of the watermelon and the platter turns watery if it sits.
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