When the outside temperature get’s too hot, it’s time to make The Best Watermelon and Feta Salad!
Oh boy-has it been super hot outside! It’s time for a watermelon salad, that refreshing essence of summer all by itself, but when you add the saltiness from feta and fresh cut mint from the garden, you’ve made magic happen! This salad has only 5 ingredients and will take you 15 to 20 minutes to make.
How to choose the most flavorful watermelon
- UNIFORM SHAPE Firm and symmetrical shape
- HEAVY FOR IT’S SIZE Watermelons are 91% water. Choose one that feels heaviest for its size
- CHECK THE FIELD SPOT Look for a buttery yellow spot. This is where the watermelon rested on the ground before being harvested. A large buttery yellow spot indicates that it spent more time ripening on the vine
- TAP•TAP•TAP Ripe watermelons have a deep sound when you thump on it. If it has a hollow or flat sound, it’s likely overripe
- IS IT FIRM? It should have a thick rind that doesn’t give easily when pressured
Check out this video about how to choose a great watermelon.
Which FETA cheese should you choose?
Feta is a brined cured white cheese made from sheep’s milk. It’s a crumbly aged cheese (aged normally at least 3 months), commonly produced in blocks and has a slightly grainy texture with a salty taste.
Always buy the cheese in blocks and brine! The texture is smooth and creamy. The taste is sharp and tangy. The shelf life is weeks not days (for crumbled feta). And the brine can be used in sauces, dressings, to brine poultry or just add a salty seasoning to what you’re cooking.
I personally like the Bulgarian Sheep’s Milk Feta. If you want to tame the tanginess a bit, soak the piece of feta you will be using in clear water for 10 to 15 minutes. Discard the water and proceed with the recipe.
Watermelon and Feta Salad
Equipment
Ingredients
- 3 pound Seedless Watermelon Rind removed, cut into 1-inch cubes
- 1 tablespoon Fresh lemon juice
- 3 tablespoons Fresh Mint Roughly chopped
- 3 tablespoons Extra Virgin Olive Oil
- 4 ounces Feta Cheese Crumbled
Instructions
- Place the watermelon cubes in a large bowl. Add lemon juice, mint and olive oil and gently toss until watermelon is evenly dressed.
- Transfer to a wide, shallow bowl. Crumble the feta over the top. Serve immediately.
Notes
Choosing Feta Cheese for this recipe
Choose a Bulgarian or Greek sheep's milk feta. It is creamier than domestic cow's-milk versions.
Choose block feta in brine, not already crumbled. The crumbled will dry out without being in brine.
When you're ready to use the feta, cut the amount you want to use and set in a bowl of water. Let it soak for about 10 to 15 minutes. This will remove the sharpness from the brine in the cheese.
