Caroline, Chicago, IL
I was skeptical. Very skeptical. The mint and watermelon combo sounded good. But, feta? Turns out there was no need for fear or the hesitation as my fork wavered in front of my mouth with the first bite. Hands down, this was the best new recipe I have tried in months. The flavors don’t just compliment each other, they morph into something new and divine. The new flavor tastes like…. summer. That’s it. This salad tastes like a mouthful of summer.
Watermelon Salad with Feta, Mint and Lime
Watermelon, cut in chunks or cubed
Feta Cheese
Fresh Mint Leaves
Lime
Finishing Salt, I used an Australian pink salt that was light and delicate.
Place your watermelon on a plate or bowl. Sprinkle it with feta cheese. Wash mint leaves and cut them into threads. Sprinkle it over the top. Squeeze a lime wedge onto the fruit. Sprinkle with a heavy pinch of salt. Do not use a heavy pinch of table salt. I suggest a courser salt. If you don’t have it, just use a touch of table salt or none at all.
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July 18th, 2008 at 8:09 am
EVERYONE is making these watermelon salads these days. I might actually have to try it… and I don’t even like watermelon.
July 19th, 2008 at 11:32 am
I love watermelon! Id be skeptical too, but I wanna try it!
July 19th, 2008 at 3:14 pm
It’s an outstanding idea and really worth trying. The mint is an incredible touch too. Itm gets super hot here in Cape Town at times and it’s a summer lifesaver.
Thanks so much for a super super blog.
July 21st, 2008 at 6:56 pm
Well, that’s sexy and different! And pretty too. Let me guess… do you have feta that you’re trying to use up?
July 21st, 2008 at 9:42 pm
I have only made watermelon salad once - watermelon, basil, red onion, balsamic vinegar, and olive oil. It was delicious. Thanks for the reminder to make it again. I think I’ll try your version this time.
July 23rd, 2008 at 5:02 pm
Israeli friend made this mixture for me about 5 years ago - very popular there, he says. It is addictive, although at first I was hesitant. But think of it — melon and prosciutto or Spanish ham. Same kind of flavor blendings.
July 23rd, 2008 at 5:13 pm
Mmmm, this is a delicious salad that I’ve tried before (your’s looks particularly beautiful). If you’re feeling really adventurous I recommend adding some black or kalamata olives (chopped or sliced) to the mix. Again, it doesn’t sound like a winner, but it compliments the rich feta and contrasts the sweet melon so nicely and just adds another dimension of flavour and colour. Of course, olives are an aquired taste…so, it’s not for everyone.
July 23rd, 2008 at 6:20 pm
The feta really complements the watermelon well. I’ll have to try adding olives to my next watermelon salad.
July 24th, 2008 at 7:20 am
This is one of my favorites. Also, try adding ripe tomatoes. And subbing basil for mint.
July 24th, 2008 at 7:18 pm
Tried it , liked it very much! I also like the idea of the olives, if not just because it might resemble the seeds of a watermelon. An unrelated question: can you recommend a good Moussaka recipe? Something that balances great taste/not super complicated. Thanks!!
July 24th, 2008 at 10:54 pm
WOW! With all these ideas and variations I am inspired to be an entire huge watermelon and eat this every day.
Thanks Blog Friends!!!
August 2nd, 2008 at 9:41 am
I’m just now starting to catch up with my blog reading. I’m glad I found this post before it got buried in the pile, as this concoction really caught my eye. It sounds and looks so tempting. I also agree with the olive idea. Kalamata olives would add a nice salty twist to this dish (and be so darn color coordinated as well!).