Watermelon Salad with Feta and Mint

Watermelon salad with feta cheese, lime, mint, and parsley

Main Course
  • 1/2 cup chopped red onion
  • 1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
  • A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh mint leaves, thinly sliced
  • 1/2 cup fresh parsley leaves, chopped

For the salad:
  • 1/3 cup sliced almonds
  • 1 bunch watercress, any thick stems removed (about 4 cups)
  • 1/2 cup packed mint or basil leaves, or a combination of both, roughly chopped
  • 16 ripe strawberries, hulled and halved lengthwise
  • 6 radishes, thinly sliced
  • 1 Persian or English cucumber, thinly sliced
  • 1/2 cup (4 ounces) crumbled feta
  • Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 10-15 minutes.
  • Gently combine all ingredients into a large serving bowl. Serve immediately. Salad will get soggy if kept overnight.

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