Equipment
* optional
Ingredients
Produce
- 800 g watermelon, cubed and chilled
- 15 g fresh mint, torn or roughly chopped
- 15 ml lime juice, freshly squeezed
Dairy
- 200 g feta cheese, cubed or thickly crumbled
Dressing
- 30 ml extra virgin olive oil
- 2 g black pepper, coarsely ground
- flaky sea salt
Nutrition (per serving)
Method
Using a chef's knife and cutting board, cut the chilled watermelon into bite-sized cubes, discarding the rind.
Cut the block of feta cheese into small cubes roughly the same size as the watermelon, or gently break it into large crumbles.
In a small bowl, whisk together the extra virgin olive oil, lime juice, and coarsely ground black pepper.
Place the watermelon cubes and feta cheese in a large mixing bowl. Drizzle the olive oil mixture evenly over the top.
Add the torn fresh mint leaves to the bowl. Gently toss the ingredients using your hands or two wide spoons, taking care not to crush the watermelon or turn the feta into a paste.
Transfer the salad to a serving platter, garnish with an extra crack of black pepper and a pinch of flaky sea salt if desired, and serve immediately.
Chef's Notes
- Temperature is critical for this dish. Ensure your watermelon is exceptionally cold before cutting. The contrast between icy crisp watermelon and creamy feta is what makes the salad work.
- Always buy block feta submerged in brine rather than pre-crumbled feta. Pre-crumbled feta is coated in anti-caking agents that leave a chalky mouthfeel and prevent it from harmonizing with the melon.
- Tear your mint leaves instead of chopping them with a knife. This prevents the edges from bruising and turning black, keeping the oils intact for a more aromatic finish.
- The coarse grind of the black pepper is not just for flavor; it provides a necessary textural pop and a sharp, spicy counterpoint that prevents the salad from becoming cloyingly sweet.
Storage
Refrigerator: 1 day — Watermelon will release significant liquid and feta will soften as it sits. Best consumed immediately.
