📝 About This Recipe
This vibrant salad is the ultimate celebration of summer, balancing the honey-like sweetness of chilled watermelon with the bold, salty tang of premium sheep's milk feta. Rooted in Mediterranean traditions, the dish is elevated with a zingy lime-honey vinaigrette and a refreshing burst of fresh mint and basil. It is a sophisticated play on textures and temperatures that acts as the perfect cooling companion to any grilled feast or sun-drenched afternoon.
🥗 Ingredients
The Base
- 6 cups Seedless Watermelon (cut into 1-inch cubes, chilled)
- 1 cup Feta Cheese (high-quality sheep's milk, crumbled)
- 1 large English Cucumber (sliced into thin half-moons)
- 1/4 cup Red Onion (very thinly shaved)
The Herbs and Crunch
- 1/2 cup Fresh Mint Leaves (torn or chiffonade)
- 1/4 cup Fresh Basil Leaves (torn)
- 2 tablespoons Pine Nuts (lightly toasted)
- 1/4 cup Microgreens (optional for garnish)
The Vinaigrette
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Honey (clover or wildflower)
- 1/2 teaspoon Sea Salt (Maldon or flaky salt)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Chili Flakes (optional for subtle heat)
👨🍳 Instructions
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1
Place the watermelon in the refrigerator for at least 2 hours before preparation to ensure the fruit is crisp and cold.
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2
In a small dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes, tossing frequently until golden brown and fragrant. Remove from heat and let cool completely.
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3
Prepare the watermelon by removing the rind and slicing the flesh into uniform 1-inch cubes, discarding any large seeds.
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4
Thinly shave the red onion using a mandoline or a very sharp knife. Place the slices in a small bowl of ice water for 10 minutes to remove the harsh bite, then drain and pat dry.
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5
Slice the English cucumber into thin half-moons. Keeping the skin on adds a beautiful green contrast and extra crunch.
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6
In a small glass jar or mixing bowl, whisk together the extra virgin olive oil, fresh lime juice, and honey until the mixture is fully emulsified.
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7
Season the vinaigrette with sea salt, freshly cracked black pepper, and a pinch of chili flakes if you enjoy a hint of spice.
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8
In a large, shallow serving platter, gently combine the chilled watermelon cubes and cucumber slices.
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9
Scatter the dried red onion slices over the top of the watermelon and cucumber mixture.
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10
Drizzle the lime-honey vinaigrette evenly over the salad. Use your hands or a large silicone spatula to toss very gently, ensuring the fruit doesn't bruise.
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11
Sprinkle the crumbled feta cheese over the salad. Try to keep some larger chunks for texture.
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12
Add the fresh mint and basil leaves, tucking some into the crevices of the salad for a professional, layered look.
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13
Finish the dish by scattering the toasted pine nuts and microgreens across the top.
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14
Add one final light sprinkle of flaky sea salt and serve immediately while the components are still cold.
💡 Chef's Tips
Choose a watermelon that feels heavy for its size and has a creamy yellow 'field spot' on the bottom, which indicates it ripened on the vine. Always use a block of feta packed in brine rather than pre-crumbled varieties; the texture is significantly creamier and the flavor more authentic. Do not dress the salad until the very moment you are ready to serve, as the salt will draw moisture out of the watermelon and make the dish watery. If you want to add a smoky depth, try lightly searing the watermelon cubes on a very hot grill for 30 seconds per side before assembly. For a vegan alternative, substitute the feta with a salty almond-based cheese and use agave nectar instead of honey.
🍽️ Serving Suggestions
Pair this salad with grilled lamb chops or Mediterranean-style chicken skewers for a balanced, protein-rich meal. Serve alongside a chilled glass of dry Rosé or a crisp Sauvignon Blanc to complement the acidity and sweetness. This dish is a fantastic accompaniment to a summer BBQ featuring gourmet burgers or grilled halloumi cheese. Offer warm pita bread or crusty sourdough on the side to soak up the delicious lime and watermelon juices at the bottom of the bowl.