Watermelon, Feta, and Mint Salad

This cool, refreshing dish screams summer

Looking for a light but lively dish to open your next dinner party? Melon is here to help.

Watermelon is at peak season in our part of the world. So we give it the starring role in this company-worthy first course.

What a cool way to start the evening.

Recipe: Watermelon, Feta, and Mint Salad

The flavors in this dish are simple and direct – because summer. This recipe is all about the three primary ingredients, tossed in vinaigrette. And it won’t fill you up, so it makes for an ideal hot-weather starter or side.

If you want a heftier dish (although still on the light side), try our Watermelon, Feta, and Arugula Salad. It’s similar to this one, but includes salad greens and red onion.

Total prep time for this dish is about 15 minutes. Assembly takes maybe 5 minutes.

This recipe yields 4 servings.

Ingredients

For the vinaigrette:

• 4 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• ~½ teaspoon kosher salt (to taste; see Notes)
• ~8 grinds of black pepper (to taste)
  

For the salad: 

• ~2 pounds watermelon, preferably seedless (about 6 cups once the rind is removed)
• ~½ cup fresh mint leaves, chopped (chop them just before using; see Notes)
• ~4 ounces feta cheese, cut into small dice (preferably creamy sheep’s milk feta; see Notes)
  

 Procedure

1. First make the vinaigrette: Place all the ingredients in a small, lidded container. Shake vigorously to combine. Taste, then adjust the seasoning if necessary. Set aside until ready to make the salad (you can prepare the vinaigrette hours ahead and store it in the refrigerator; remove it about an hour before making the salad).
2. When you’re ready to make the salad: Cut the rind off the watermelon. Cut the pink watermelon flesh into dice of about an inch. Place in a large bowl.
3. Add the chopped mint leaves and toss roughly. Add the vinaigrette (from Step 1; if it’s been resting, shake it again before adding it to the watermelon). Toss thoroughly.
4. Plate the salad. Sprinkle diced feta over the top of each plate. Add additional mint sprigs for garnish, if desired, and serve.
   
   

Notes

• We often prep the watermelon several hours before we want to serve the salad. Just place it in an airtight container and store it in the refrigerator. Remove the watermelon about an hour before you’re ready to serve (this salad tastes OK chilled, but it’s better at room temperature, we think).
• We usually serve 1½ cups of cubed watermelon per person, but adjust to your own taste and needs.
• Mint begins to discolor shortly after being cut, so chop it right before using. We often tear the mint leaves rather than chop them.
• Mint is terrific with both watermelon and feta, so you may want to use more than we suggest.
• It’s easy to grow mint in a pot. Or in your garden – although be warned that it spreads like a weed. 
• We sometimes add a few dashes of a hot sauce to the vinaigrette when we want extra tang.
• We also sometimes zest the lemon before squeezing the juice, then add the zest to the vinaigrette.
• If you prefer a sweeter dressing, just add a bit of honey to the vinaigrette.
• Feta cheese adds a lot of flavor and character to this dish. Avoid, if you can, those containers of dry, crumbled feta – they’re flavor challenged. We prefer to buy blocks of feta, then cut them into small dice (of about ¼ inch or so; you can also grate the feta). The flavor is so much brighter. 
• Sheep’s milk feta is terrific, and it’s ideal for this dish. Although cow’s milk feta is a bit more common in the US, most good cheese mongers also stock the sheep’s milk variety.
• We use kosher salt in cooking. It’s less salty by volume than regular table salt (the crystals are larger and more irregular, so they pack a measure less tightly). If you’re using table salt, start with about half the amount we suggest. But always season to your taste, not ours.

Ro-mint-ics

“Love the savory side of watermelon,” said Mrs. Kitchen Riffs. “Feta and mint add so much interest.”

“Yup,” I said. “This salad is melon-dramatic.”

“The watermelon may be seedless, but that joke was the pits,” said Mrs K R.

“Thought it would fill you with amuse-mint,” I said.

“Please, no more,” said Mrs K R. “Don’t want to lose my rind.”

Guess my work here is done. Feta accompli, you might say.

You may also enjoy reading about:

• Watermelon, Feta, and Arugula Salad
• Strawberry-Spinach Salad with Balsamic Poppy-Seed Dressing 
• Strawberry, Spinach, and Feta Salad
• Roast Strawberry Salad 
• Roast Peach Salad
• Or check out the Index for more