Mediterranean · Free recipe
Watermelon, Feta and Mint Salad
Ice-cold watermelon chunks get a salty counterpoint from creamy feta, a sharp lift from quick-pickled red onion, and a cool finish from torn mint. Lime juice and a tiny pinch of chili flakes make the sweetness pop on a sticky afternoon.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 6
- Level
- Easy
Method
-
Toss the onion slices with 2 tablespoons of the lime juice and a pinch of salt and let them sit for 10 minutes until they turn bright pink and soften.
-
Drain the watermelon chunks in a colander for a few minutes so excess juice does not flood the platter.
-
Arrange the watermelon on a wide platter and scatter the pickled onions and feta over and between the pieces.
-
Drizzle with the olive oil and remaining lime juice, then add the mint, a light dusting of Aleppo pepper and a pinch of flaky salt right before serving.
Zest note from the test kitchen
Assemble at the last possible moment; watermelon starts leaching water as soon as salt touches it, so keep the fruit and feta apart until you are ready to eat.
