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Watermelon Feta Salad with Mint and Lime Dressing

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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings 6

Ingredients
  

  • Salad:
  • 1.2 kg seedless watermelon flesh cut into 3cm cubes
  • 200 g good quality feta cheese crumbled into rough chunks
  • 1 medium cucumber halved and sliced into half moons
  • ½ small red onion very thinly sliced
  • 1 cup fresh mint leaves roughly torn
  • ¼ cup fresh flat-leaf parsley torn (optional)
  • Lime and Honey Dressing:
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey to taste
  • 3 tablespoons good quality extra virgin olive oil
  • ¼ teaspoon flaky sea salt
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon chilli flakes optional
  • Finishing:
  • Extra crumbled feta for the top
  • Extra fresh mint sprigs for garnish
  • Flaky sea salt and cracked black pepper
  • Extra drizzle of olive oil
  • Lime wedges for serving

Instructions
 

  • Cut watermelon into 3cm cubes. Place on a wide serving platter or in a large bowl.
  • Slice cucumber into half moons. Slice red onion paper thin. Soak onion in cold water 5 minutes if sharp. Drain and pat dry.
  • Whisk all dressing ingredients together until honey dissolves. Taste and adjust.
  • Add cucumber and red onion over the watermelon.
  • Pour dressing over the salad. Toss gently with clean hands. Handle watermelon carefully.
  • Rest for 10 minutes at room temperature.
  • Scatter crumbled feta over the dressed salad from above. Do not toss.
  • Scatter torn mint and parsley over the feta.
  • Finish with flaky sea salt, cracked pepper, and a drizzle of olive oil.
  • Garnish with mint sprigs and lime wedges. Serve immediately.

Notes

  • Keep watermelon refrigerator-cold until the moment of cutting — cold melon holds its shape and is more refreshing
  • Cut watermelon into 3cm cubes minimum — smaller pieces break apart when dressed
  • Slice red onion paper-thin or soak in cold water to remove sharpness before using
  • Always scatter feta over the top rather than tossing it through — tossed feta dissolves into the juice
  • Dress no more than 10 minutes before serving — watermelon releases liquid quickly once dressed
  • Use a wide flat platter rather than a deep bowl to prevent the salad from sitting in liquid
  • Season the dressing boldly — it needs to work against both the sweet melon and salty feta
  • Dressing keeps in a sealed jar in the fridge for up to 3 days — make ahead separately
  • Assemble all components no more than 20 minutes before serving for the best texture
  • Use block feta from brine rather than pre-crumbled for the best flavour and texture