Watermelon Feta Salad

Instructions

1. 1

   Cut the Watermelon into 1-inch cubes, removing any rind. Pat the cubes gently with a paper towel to absorb excess surface moisture — this keeps the salad from becoming watery. Transfer to a large Mixing Bowl or platter.

2. 2

   Halve the Cucumber lengthwise, then slice into half-moon pieces about ¼-inch thick. Add to the Bowl with the Watermelon.

3. 3

   If using Red Onion, soak the thin slices in cold water for 5 minutes, then drain and pat dry. This mellows their sharpness without losing their crunch. Add to the Bowl.

4. 4

   In a small Mixing Bowl or jar, whisk together the Lime Juice, Olive Oil, Honey, Flaky Sea Salt, and a grind of Black Pepper until combined. Taste and adjust — add a touch more Honey if your Watermelon is less sweet, or more Lime Juice for extra brightness.

5. 5

   Drizzle the dressing over the Watermelon and Cucumber. Toss very gently — Watermelon is delicate and you want to coat everything without breaking up the cubes.

6. 6

   Scatter the torn Mint leaves over the salad and fold in gently. Then scatter the crumbled Feta Cheese on top — do not toss after adding the Feta Cheese, so the chunks stay intact and visible.

7. 7

   Finish with a few whole Mint leaves and a pinch of Flaky Sea Salt over the top. Serve immediately for the best texture, or refrigerate for up to 30 minutes before serving.

Master the techniques

Free step-by-step guides with exact times and temperatures.