Watermelon, Feta & Mint Summer Salad
15 min · Easy
#light#mediterranean#salad#summer#vegetarian
The salad that defines summer: ice-cold watermelon against salty feta, sharp red onion and a whisper of mint, finished with grassy olive oil and a squeeze of lime. Sweet, salty and impossibly refreshing — five minutes, no cooking, all vibes.
Ingredientsfor 4 portions
- 800 g Watermelon, cut into bite-size cubes
- 150 g Feta Cheese, crumbled
- 10 g Mint, leaves torn
- 60 g Red Onions, very thinly sliced
- 60 g Black Olives, pitted
- 2 tbsp Olive Oil
- 1 Lime
Steps
- Soak the sliced red onion in cold water for 5 minutes while you prep everything else — this tames its raw bite and keeps it crisp.
- Scatter the watermelon cubes over a large platter and tuck the crumbled feta and olives among them.
- Drain the onion well and scatter it over the top with the torn mint leaves.
- Drizzle generously with olive oil and squeeze over the lime just before serving. Finish with a crack of black pepper — hold the salt, as the feta and olives bring plenty. Serve straight away, well chilled.
