There is nothing like watermelon feta salad to let you know summer is finally here.
The combination of salty and sweet tastes has been enjoyed for centuries.
I love watermelon, and I love feta cheese, so putting the two together as a watermelon salad is a delight.
Sweet watermelon, is there anything better you can think of eating in the hot summer months?
It wasn’t always that way, the original watermelons were not the tastiest fruit.
Selective breeding over the centuries has made the watermelon how we know it today.
Most sources agree that the watermelon originated somewhere on the continent of Africa.
And today watermelons are grown all over the world in all kinds of different varieties.
Similarly, feta cheese has been around for centuries.
Now feta is made all over the world in several different tastes and textures.
The softer the feta means the younger it is, the harder is feta means that it has been aged.
Which one you eat is all about your preferences for flavor.
I tend to gravitate towards feta that is made from sheep’s milk which I think has the best flavor.
My very favorite brand is the French brand Valbreso, which is very very good.
It has a tangy, yet delicate flavor that compliments the sweetness of a watermelon very well.
What is Watermelon Feta Salad?
I love this salad, it is really fresh and makes you think of the warm days of summer.
Watermelon feta salad is a very refreshing summer salad that is a treat of a sweet and salty flavor combination.
It hits all your taste buds at once with an explosion of flavor bringing together the sweet watermelon and salty feta.
This is a perfect meal for hot weather, when you are thirsty and hot.
The juiciness of the watermelon quenches your thirst, and the replacement of salt from the cheese works a treat.
Here in the Middle East when watermelon season arrives, you find all these roadside stands that pop up with all kinds of watermelon stalls.
How to Make Watermelon Feta Salad
You want to find a nice ripe watermelon, that is nice and sweet, a seedless watermelon if possible.
Cut the watermelon and cucumbers into cubes and place them into a large bowl.
Or you can use a melon baller to cut out the pieces of the watermelon for another option for presentation.
Crumble the feta cheese, chop the fresh mint, and onions, and add to the bowl.
I grow mint in my back garden, because it is easy to grow, and there is nothing better than fresh mint.
I like to use spring onions, and some people use red onions; you can use whatever type of onions that suit you.
I normally don’t use black pepper, I usually just use salt.
Stir all the ingredients in the bowl, pour the dressing into the bowl and stir well.
Usually this recipe will leave you with extra watermelon after you get your three cups for your salad.
Put a cover of plastic wrap on your leftover uncut watermelon and refrigerate for up to three days.
What to Serve it With
I like to serve this salad on a summer’s day, along with a cold lunch in the garden.
Chicken salad, or one that I really love, which is a mango, avocado and black bean salad.
Coleslaw, made with purple cabbage, or a kale, apple, pancetta and walnut salad which is another of my favorites.
And I’m sure there are many more things you could serve depending on the foods you like.
I find it a wonderful salad at a barbecue, and definitely one for the outdoors.
Tip for Making
- Make sure that you use the freshest ingredients for this very juicy and crunchy salad.
- I always try to use a harder feta cheese for this salad so that it holds up when it gets stirred well.
- If you have too much watermelon, go ahead and freeze it.
- It won’t be good for a salad but it will work wonderfully in smoothies.
- Try using fresh basil instead of mint for a completely different option for this salad.