Well, watermelon has this household hooked in the Summer hot weather – that luscious pink colour going looking so good in the heat, and the juices running down onto one’s plate (or down one’s chin). Eaten with a sucking noise, to extract every piece of juice, it cools and supplies a sugar energy boost at the same time.
It is so good to slice it, take it outside and eat with ones hands, the rind still on, gnawing at it to get the last of the pink bits. Or cut into cubes, more delicately eaten with a fork, popping ice-cold cubes into our mouths with regular automatic movements of fork to cube to mouth and back again.
Today we mix it with feta, such a good mix, some onion, mint and olives, for a quick salad. I have some creamy feta from the local Afghan shop, so creamy it can be spread onto flatbread for quick snacks. But today I managed to save some for the salad.
We have a collection of Watermelon Salads for you to explore – we brought together all our favourite salads in one post.
Similar recipes include Watermelon, Apple and Lemongrass Salad, Watermelon Juice with Ginger and Mint, Watermelon and Peach Salad with Basil, Apple and Grape Salad with Spices, and Haloumi and Watermelon Salad.
Watermelon Salad with Mint and Olives
Take some cubed watermelon and mix with chopped mint leaves, cubed or crumbled feta, sliced red onion and chopped kalamata or other olives. Make a dressing with olive oil and lemon or lime juice with a little salt.
recipe notes and alternatives
I like a little chilli with this too.
This salad goes very well with grilled halloumi.
Leave the feta out for a fresh, vibrant salad.