Nothing says summer quite like a juicy bite of fresh watermelon. Rather than throwing together a basic fruit salad, elevate the ingredient with our go-to watermelon-feta-mint combination. It’s sure to add a touch of elegance to this seasonal staple and become one of your summertime entertaining favorites. Plus, it can be enjoyed right away, so it’s a great last-minute sweet and savory culinary option.
What You’ll Need
No fancy kitchen gadgets are necessary for this simple yet flavorful dish.
- large cutting board
- sharpened Chef’s knife
- small serrated knife
- large bowl
- serving tongs
Remember, fresh is best!
- 1 ripe watermelon (pro tip: make sure it’s heavy for its size, which means it’s juicy; for rushed chefs, most grocers will offer pre-cubed watermelon but we recommend cutting it yourself for optimum taste). It should weigh about 1 lb-1.5 lbs
- 6 ounces of crumbled feta cheese
- 1 bunch of fresh mint (basil may also be substituted, based on what’s in your garden or at the local Farmer’s Market)
- extra virgin olive oil
- cracked black pepper
- salt (we prefer pink Himalayan sea salt)
Step #1: Cube the watermelon.
Begin by cutting the watermelon in half, then placing one-half face down on the cutting board. Carefully begin to cut down the green rind, while removing little of the red watermelon inside. Continue making your way around the fruit, eliminating the rind as you go. Once all the way around, lop off the remaining rind on top, and slice the fruit into equivalent cubes. Repeat with the other side of the watermelon, remaining prudent with the sharp knife and tough rind. Place in large bowl.
Step #2: Feta is bettah.
Add the crumbled cheese to the cubed watermelon. Combine gently with a wooden spoon, as to not bruise the fruit.
Step #3: Shred the mint.
Since mint is a strong herb, finely shredding it is your best bet. This can be achieved by removing the leaves from the stem, rolling the leaves tightly like a cigar, then slicing them on the diagonal with a serrated blade. Do this one at a time, so the leaves don’t unroll. Once completed, separate the shreds and toss lightly with the watermelon and feta. Please note: if you substitute basil for mint, the herb can be cut the same way, just be careful not to bruise the herb so it stays pretty for presentation.
Step 4: Season your salad.
It may seem odd to add spices to a salad, but they can make all the difference. We like to add freshly ground black pepper and a bit of sea salt to this salad.
Step 5: Refrigerate (if possible)
Cover and let cool in the fridge for at least 1 hour. This step can be skipped if you’re in a rush!
Step 6: Drizzle the olive oil.
Right before serving, drizzle a bit of olive oil on the finished salad; this adds another note of fruitiness and another textural element to an already fabulous and tasty dish.
Step 7: Serve.
Now that you’re all done with our show-stopping summer salad, it’s time to share! Add a cute pair of wooden serving tongs to the large salad bowl, and wait for everyone to ask for your delicious recipe.