Watermelon and Feta Salad
Watermelon and Feta Salad lands on a contrast that's genuinely hard to argue with: the sweet, juicy pulp of watermelon against the savory, slightly tangy bite of feta.
Ingredients · Servings 4
- Watermelon already cleaned 1.8 lbs
- Feta cheese light 8.8 oz
- Taggiasca olives pitted 0.7 oz
- Pine nuts 0.75 oz
- Mint to taste
- Extra virgin olive oil 4 tsp
- Fine salt to taste
Method · 20 min
- To prepare the watermelon and feta salad, first pour the pine nuts into a non-stick pan 1 and toast them until golden 2 . Meanwhile, cut the watermelon flesh into cubes about 5/8-inch 3 .
- Also cut the feta into cubes of about 3/8–5/8-inch 4 . Transfer the watermelon and feta to a large bowl 5 , then add the Taggiasca olives 6 .
- Add the toasted pine nuts 7 and the mint leaves 8 . Dress with olive oil 9 .
- Season with salt 10 and gently toss 11 . Your watermelon and feta salad is ready to be served 12 !
Mint goes in last, lifting everything with a clean, cool fragrance. Nothing gets cooked here, and it comes together fast. Serve it as a light standalone or bring it to the table as a starter on a hot summer day — it works either way, and it's the kind of dish that makes the most sense when the temperature is already doing too much.
- Watermelon 1.8 lbs (800 g) - already cleaned.
