📝 About This Recipe
This vibrant salad is the ultimate celebration of summer, offering a sophisticated play on the classic Mediterranean pairing of salty sheep's milk cheese and honey-sweet fruit. The crisp, hydrating crunch of chilled watermelon is elevated by the aromatic punch of fresh mint and the citrusy brightness of a lime-infused vinaigrette. It is a masterclass in flavor balancing—sweet, salty, tangy, and herbal—making it an unforgettable centerpiece for any garden party or alfresco dinner.
🥗 Ingredients
The Fruit and Base
- 6 cups Seedless Watermelon (cut into 1-inch cubes and chilled)
- 1 English Cucumber (halved lengthwise and sliced into half-moons)
- 1/4 cup Red Onion (very thinly shaved into half-rings)
The Savory and Herbal Elements
- 6 ounces Feta Cheese (high-quality Greek sheep's milk variety, crumbled or cubed)
- 1/2 cup Fresh Mint Leaves (torn or chiffonade)
- 1/4 cup Fresh Basil Leaves (small leaves left whole, larger leaves torn)
- 1/3 cup Pitted Kalamata Olives (sliced into rounds)
The Zesty Vinaigrette
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed and fruity)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1 teaspoon Honey or Agave Nectar (to balance the acidity)
- 1/2 teaspoon Sea Salt (Flaky Maldon salt is preferred)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Chili Flakes (optional for a hint of heat)
The Finishing Touches
- 1 tablespoon Balsamic Glaze (for drizzling)
- 2 tablespoons Toasted Pine Nuts (for added crunch)
👨🍳 Instructions
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1
Begin by preparing the red onion; after shaving it thinly, soak the slices in a small bowl of ice water for 10 minutes to remove the harsh 'bite' and keep them crisp.
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2
Cube the chilled watermelon into uniform 1-inch pieces, ensuring you remove any stray seeds, and place them into a large, wide mixing bowl.
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3
Slice the English cucumber into half-moons. If the skin is thick, you can peel alternating strips for a decorative 'zebra' look.
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4
In a small glass jar or whisking bowl, combine the extra virgin olive oil, lime juice, honey, sea salt, black pepper, and a pinch of chili flakes.
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5
Vigorously whisk or shake the dressing until it is fully emulsified and slightly thickened.
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6
Drain the red onions and pat them completely dry with a paper towel.
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7
Add the cucumbers, dried red onions, and sliced Kalamata olives to the bowl with the watermelon.
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8
Gently pour about two-thirds of the dressing over the fruit and vegetables, tossing very lightly with your hands or a large spoon to avoid bruising the watermelon.
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9
Add the crumbled feta cheese and half of the fresh mint and basil to the bowl.
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10
Give the mixture one final, very gentle toss—over-mixing at this stage will turn the feta pink from the watermelon juice.
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11
Transfer the salad to a chilled serving platter or a shallow wooden bowl, piling it high in the center for an attractive presentation.
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12
Drizzle the remaining dressing over the top to ensure the cheese is seasoned.
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13
Scatter the remaining fresh herbs and the toasted pine nuts over the surface.
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14
Finish with a dramatic drizzle of balsamic glaze and an extra sprinkle of flaky sea salt just before carrying it to the table.
💡 Chef's Tips
Always use a seedless watermelon that has been refrigerated for at least 4 hours; a warm salad will lose its structural integrity. Buy feta in a block stored in brine rather than pre-crumbled; the texture is significantly creamier and more flavorful. Don't dress the salad until the absolute last minute, as the salt in the dressing will cause the watermelon to release its juices and become soggy. If you don't have lime, white balsamic vinegar or lemon juice make excellent substitutes for the acid component. For an extra layer of flavor, try grilling the watermelon slices for 60 seconds per side before cubing them to add a smoky depth.
🍽️ Serving Suggestions
Pair with a crisp, chilled Rosé or a Vinho Verde to complement the acidity of the lime. Serve alongside grilled lamb chops or lemon-oregano chicken skewers for a complete Mediterranean feast. Offer crusty sourdough bread on the side to mop up the delicious 'salad water' left at the bottom of the bowl. This dish works beautifully as a refreshing palate cleanser between a heavy appetizer and a main course. For a vegan twist, substitute the feta with salty Marcona almonds or a high-quality almond-based feta alternative.