Watermelon, Mint, and Feta Salad

• 4 cups cubed watermelon
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 In a large bowl, gently toss together the cubed watermelon and crumbled feta.
2. 2 Sprinkle with chopped mint leaves.
3. 3 Whisk together olive oil and red wine vinegar in a small bowl, then drizzle over the salad.
4. 4 Season with salt and pepper to taste.
5. 5 Gently toss to combine and serve immediately.

Equipment

• Large bowl
• Cutting board
• Chef's knife
• Whisk

Variations

• Add arugula for a peppery bite.
• Include diced cucumber for extra crunch.

Substitutions

• Substitute feta with goat cheese if preferred.
• Use balsamic vinegar instead of red wine vinegar for a different flavor profile.

Pairings

• Grilled chicken skewers
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For an extra kick, add a pinch of chili flakes.
• Chill the watermelon cubes beforehand for an even more refreshing salad.

Storage

Store in an airtight container in the refrigerator for up to 2 hours.

Freezing: Does not freeze well due to the texture of the feta and watermelon.

Serving Suggestions

• Pair with grilled chicken or shrimp for a light meal.
• Serve alongside pita bread for a Mediterranean flair.

FAQ