Watermelon Feta Salad
A 15-minute Jain watermelon feta salad with cucumber, mint, and lime-olive oil dressing. No onion or garlic. Cold, sweet-salty summer side or light lunch.
Ingredients
For the salad
- 5 cups seedless watermelon cold, cut into 3/4-inch cubes; drain 5 to 10 minutes
- 1 cup cucumber Persian or English, diced; scoop seeds if watery
- 3/4 cup feta cheese crumbled or cubed from a block in brine; up to 1 cup
- 1/4 cup fresh mint leaves torn; plus extra to garnish
For the lime-olive oil dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice fresh; lemon works
- salt pinch, to taste (feta is salty)
- black pepper freshly ground, to taste
- 1/4 teaspoon roasted cumin powder optional; or a light dusting of chaat masala
Instructions
Cube and drain the watermelon
- Cut cold watermelon into bite-size cubes.
- Set the cubes in a colander for 5 to 10 minutes, or blot with a clean kitchen towel.
Prep cucumber and herbs
- Dice the cucumber. Tear the mint leaves.
- Add the cucumber and most of the mint to a wide serving bowl.
Whisk the dressing
- In a small jar or bowl, whisk the olive oil, lime juice, a pinch of salt, black pepper, and optional roasted cumin or chaat masala.
- Taste; it should be bright and lightly peppery, not oily or sweet.
Assemble and serve
- Add the drained watermelon to the bowl. Pour over most of the dressing and fold once or twice.
- Scatter the feta on top, add the remaining mint, and fold very gently so the cheese does not smash.
- Taste and add another squeeze of lime if the melon was mild. Serve right away.
Notes
Drain or blot cold watermelon cubes before dressing so the bowl does not turn watery within 15 minutes.
Add feta last and dress lightly; assemble just before serving for the best texture.
Paneer cubes work as a 1:1 swap for feta; season the dressing a little more boldly because paneer is milder.
Store leftovers airtight in the fridge up to 1 day. Drain pooled juice and refresh with lime and mint before serving.
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