This is my favorite summer side dish of all time and it uses just 5 ingredients and takes only 5 minutes to make. Watermelon, feta, mint, lemon juice, and olive oil. Goes with literally anything you put on your grill and makes everyone happy (like, really happy.)
Watermelon, Feta, and Mint Salad
Prep time: 5 minutes
Servings: 12 muffins
INGREDIENTS
- 4 cups seedless watermelon, cut into bite-size cubes
- ½ cup sheeps milk feta cheese, crumbled
- ¼ cup fresh mint leaves, finely chopped
- 1 tablespoon extra virgin olive oil
- Juice of one whole lemon (about 2 tablespoons)
- Zest of 1 lemon (use a microplane for fine zest)
DIRECTIONS
- Prep the watermelon: Add cubed watermelon to a large serving bowl.
- Dress it up: Sprinkle the chopped mint, drizzle the olive oil, and add the lemon juice over the top, and give everything an easy stir or two as to not break up the watermelon.
- Add the zest: Use a microplane to zest the lemon directly into the bowl. A little goes a long way to brighten the dish.
- Add the cheese: crumble the cheese in your hands over the bowl. You can’t really add too little or too much, it’s really a personal preference. If you opt for less, consider adding a pinch of flakey salt.
- Toss gently: Use a large spoon to gently toss everything together, just until combined.
- Serve immediately, or chill for up to an hour or more before serving.
NOTES
- You can add more watermelon to this recipe depending on how many people you are serving, just adjust the other ingredients accordingly.
- I like to buy pre-cut watermelon and usually will cute those large chunks down to bite size pieces. This saves time and only costs an extra dollar or two.
- If you’ve read my other recipes you know I am team sheeps milk feta all the way. Feta should always be made from sheeps milk and never from cows milk. It is a crime that they sell cows milk feta in my opinion, and if you don’t believe me – do a blind taste test! Night and day my friend, night and day.
- I’ve made this salad a whole day in advance and it was great. Just leave the cheese out until just before serving.
- This will store for a couple of days but should be eaten sooner than later while it’s fresh.
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