Equipment
Ingredients
Salad Base
- 800 g seedless watermelon, chilled and cubed
- 150 g feta cheese, crumbled from a block
- 15 g fresh mint leaves, roughly torn
- 50 g red onion, thinly sliced
Dressing
- 30 ml extra virgin olive oil
- 15 ml lime juice, freshly squeezed
- 1 g flaky sea salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Using a chef knife and cutting board, cut the chilled watermelon into bite-sized cubes and place them in the large mixing bowl.
Thinly slice the red onion and add it to the large mixing bowl with the cubed watermelon.
In a small bowl, vigorously whisk together the extra virgin olive oil, freshly squeezed lime juice, flaky sea salt, and cracked black pepper until thoroughly combined.
Pour the lime dressing over the watermelon and red onions. Use salad servers to gently toss the ingredients together, ensuring the fruit is coated without crushing the cubes.
Scatter the crumbled feta cheese and torn fresh mint leaves evenly over the dressed watermelon.
Serve the salad immediately while the watermelon remains perfectly chilled and crisp.
Chef's Notes
- Always start with thoroughly chilled watermelon. The contrast between ice-cold fruit and room temperature cheese enhances the refreshing quality of the dish.
- Purchasing a block of feta stored in brine yields a superior texture compared to pre-crumbled feta, which contains anti-caking agents that make it dry and chalky.
- For a deeper flavor profile, try lightly grilling large wedges of watermelon for 2 minutes per side before chilling and cubing them for the salad.
- Tear the mint leaves rather than chopping them with a knife to prevent bruising the delicate herbs and oxidizing the edges.
Storage
Refrigerator: 12 hours — Best eaten immediately. If storing, keep the feta and mint separate from the watermelon until serving.
