This refreshing watermelon feta salad is easy and quick to make and will soon become your summer favorite.
Hello, hello, are you guys still here or have you left thinking no one is ever going to post?
I know, I know! This space has been pretty quiet and I take full responsibility. I guess, thanks to instagram all my “blogging” happens on that platform and thanks to full time photography I don’t get much time in the kitchen to recipe test except when its for clients. I am hoping though that in the coming months that might change and I can refocus on the blog again. I really want to. I enjoyed testing and creating recipes for myself to put on the blog and I miss that. I have been occasionally revisiting old posts though and editing those with better pictures as well as putting a print friendly recipe option in the blog post. If you have been following me on instagram or Facebook, you would know when I update those old posts like I did when I recently remade the chocolate and vanilla five layer cake (which now I am dreaming about) and edited the post with a recent picture.
These days, all my cooking and baking is mostly quick recipes like this watermelon feta salad.
This watermelon feta salad is such a great summer salad. The sweetness from the watermelon, the saltiness from the feta and the freshness of the mint make the pairing an absolute delight. I have made the salad some 100 times, but have never thought it needs to be posted on the blog because there really isn’t a recipe as such for making it. You cut some watermelon, crumble some feta and mint, add salt pepper and a dressing and voila!
There are endless variations that one can try with the watermelon feta salad. Sometimes I add the balsamic vinegar and lemon juice as a dressing, sometimes I skip it. Sometimes I add walnuts and blueberries, other times pumpkin seeds and dried cranberries. Sometimes I add onions and flaked almond, sometimes I leave those out. You could choose to add lemon zest, pomegranate, cucumber or basil too. Whatever you add, do try the salad out and comment with your variations.
- ½ medium sized watermelon, cut into bite sized pieces and deseeded as much as possible (refrigerated)
- Handful of mint leaves, stems removed roughly chopped (I sometimes leave the leaves whole with the stems removed)
- 100 gms feta, (preferably sheep or goat's milk) crumbled
- Juice of ½ lemon
- 1 tbsp balsamic vinegar
- salt and pepper, to taste
- lemon zest.
- Walnuts and blueberries.
- pumpkin seeds and dried cranberries.
- Thinly sliced onions and flaked almonds
- Pomegranate and cucumber
- Switch the mint leaves with some basil, or add chili flakes and some black olives.
- In a bowl, add the chopped watermelon pieces. Squeeze in the lemon juice and add balsamic vinegar. Add in the mint and salt and freshly ground pepper (since the feta is also salty, go easy on the salt) Mix well. Add crumbled feta on top and serve immediately.
It was great salad…tasted delicious. As good as the looks 🙂