Summer is here and we’re all in! Bring this fresh and salty-sweet Watermelon Salad with Feta, Lime, and Mint to any backyard cookout and it’ll put any grilled dish to shame.
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Call me adventurous, but I’d never heard of a watermelon and feta salad before versions of it started popping up on food blogs all over the place. Even then, the mere thought of it made me pause. Watermelon with salty cheese? Yes, exactly.
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Last week, my curiosity was finally satisfied when I was served one of these salads at my friend Peg’s dinner party. I couldn’t wait to recreate it! It’s wonderfully refreshing and light and perfect for hot days like we’re having in California now.
Watermelon salad with feta and mint
The amounts given here are really just guidelines. Feel free to stretch or shrink depending on your taste and the ingredients you are working with.
To experiment further, try adding a handful of pitted Kalamata olives to the salad!
ingredients
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1/2 Cup Red onion. chopped
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1/2 Cup lime juice (4 to 6 limes, depending on how big and juicy the limes are)
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8th cups watermelon cit into 1-inch cubes (about 1/4 medium watermelon), black seeds removed if any
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1/2 Cup crumbles feta cheese
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1/4 Cup fresh Mint leaves, thinly sliced
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1/2 Cup fresh parsley leaves, chopped
method
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Soaking Onion in Lime Juice:
Soak the chopped red onion in the lime juice while you prep the other ingredients, about 10 to 15 minutes.
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Combine the ingredients:
Mix all ingredients gently in a large serving bowl. Serve immediately. The lettuce will become mushy if left overnight.
| nutritional information (per serving) | |
|---|---|
| 82 | calories |
| 2g | Fat |
| 15g | carbohydrates |
| 3g | protein |
