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Watermelon feta salad with mint and black pepper on a white ceramic plate, bird's eye view, Provence setting

Watermelon feta salad with mint and black pepper

Refreshing summer salad made from cool watermelon cubes, creamy Greek feta, fresh mint and coarse black pepper - with a light olive oil and lime dressing. Light, invigorating and ready in ten minutes. Best accompanied by a dry Rosé de Provence AOC.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Salad, Summer recipe, Supplement
Cuisine Greek, International, Mediterranean
Servings 2 Servings
Calories 290 kcal

Cooking utensils

  • 1 Large chopping board
  • 1 Sharp knife (for the melon)
  • 1 Large flat serving dish or salad bowl
  • 1 Small bowl (for the dressing)
  • 1 Lemon squeezer
  • 1 Spoon or salad servers

Ingredients
  

FOR SALAD:

  • 700 g seedless watermelon cut into approx. 3 cm cubes or triangles
  • 150 g Greek feta Block, no crumbly feta, broken into coarse cubes
  • 1 small red onion cut into wafer-thin half rings
  • 1 large handful of fresh mint leaves roughly plucked

FOR THE DRESSING:

  • 3 Tbsp extra virgin olive oil
  • Juice of 1 lime
  • 1 tsp honey
  • ½ teaspoon coarse sea salt sparingly - feta brings salt with it
  • 1 teaspoon coarsely ground black pepper Rather generous

FOR THE SET:

  • A few sprigs of fresh mint
  • Some extra black pepper from the grinder
  • Optional: 1 tbsp pumpkin seeds or roasted pine nuts

Preparation
 

PREPARATION:

  • Cut the watermelon into even, coarse cubes or triangles.
  • Slice the red onion into very fine half rings.
  • Break the feta into coarse cubes - it should retain its texture, not crumble.
  • Roughly pluck the mint leaves.

COOKING STEPS:

  • Mix the dressing: Mix together the olive oil, lime juice, honey, salt and black pepper.
  • Spread the watermelon out on a flat serving dish.
  • Spread the red onion rings on top.

DIRECTIONS:

  • Spread the feta cubes over the watermelon.
  • Drizzle the dressing evenly over the top.
  • Sprinkle fresh mint leaves generously over the salad.
  • Grind a generous amount of black pepper from the mill on top.
  • Optional: Sprinkle with pine nuts or pumpkin seeds.
  • Serve immediately - the salad should be fresh and cool on the table.

SUPPLEMENTS:

  • Grilled flatbread or pita
  • Grilled halloumi slices
  • Rocket with lemon vinaigrette as a bed

Nutritional values per portion

Calories: 290kcalCarbohydrates: 9gProtein: 24gFat: 18g
Keyword Barbecue side dish, Mint, Quick recipe, Rosé wine accompaniment, Summer salad, Watermelon feta, Watermelon feta salad, Wine with food
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