Watermelon Feta Salad with Lime and Mint
Cold watermelon cubes tossed with salty feta, sharp red onion, fresh mint and a squeeze of lime. A light, refreshing no-cook salad that comes together in minutes.
- Total
- 10 min
- Prep 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Dicing · Emulsifying
- Savory
- Quick
- Light
- No cook
Instructions
-
Cut 300 g watermelon into 2 cm cubes, discarding any seeds. Place the cubes in a large bowl.
~4 min
Cutting watermelon into uniform 2 cm cubes ensures even chilling and a consistent texture in every bite.
Chill the watermelon thoroughly before cutting so the salad stays cold and crisp when it reaches the table.
Dicing Cut watermelon into uniform 2 cm cubes by first slicing planks, then batons, then cubes. A sharp knife and steady guide hand prevent uneven pieces.
-
Slice 0.25 piece red onion as thinly as possible, then cut the slices into short strips. Crumble 60 g feta into rough 1 cm pieces. Pick 6 mint leaves and tear them in half.
~4 min
Thinly slicing red onion reduces its harsh bite, while tearing mint preserves its aromatic oils for a fresher flavor.
Tear the mint rather than chopping it: torn leaves bruise less and keep their bright aroma.
-
Juice 0.5 lime into a small bowl, straining out the seeds. Whisk in 1 tbsp olive oil, 1 pinch salt and 1 pinch black pepper.
~1 min
Whisking lime juice with olive oil creates a temporary emulsion, allowing the dressing to coat the watermelon evenly.
Emulsifying Whisk lime juice and olive oil vigorously until the dressing looks cloudy and slightly thickened. Add oil slowly while whisking to keep the emulsion from breaking.
-
Pour the lime dressing over the watermelon and toss gently with the red onion strips. Scatter the crumbled feta and torn mint over the top. Serve immediately while the watermelon is cold and crisp.
~1 min