Description
A refreshing watermelon feta mint salad that’s light, vibrant, and easy to prepare, perfect for summer gatherings.
Ingredients
Scale
- 6 cups cubed seedless watermelon
- 6 oz feta cheese, crumbled
- 1/4 cup fresh mint leaves, torn, plus extra for garnish
- 1/4 small red onion, very thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze, plus extra for drizzling
- Pinch of flaky sea salt
- Freshly cracked black pepper, to taste
Instructions
- Start by cutting the watermelon into 1-inch cubes. Then place the cubes in a large serving bowl or on a platter. If the melon has extra juice, gently pat the pieces dry with paper towels.
- Next, scatter the crumbled feta over the watermelon. After that, add the torn mint leaves and the thinly sliced red onion.
- Drizzle the extra-virgin olive oil over the top, and then add the balsamic glaze.
- Sprinkle the salad with a pinch of flaky sea salt and freshly cracked black pepper. Then add a few extra mint leaves for garnish.
- Serve the watermelon feta mint salad immediately while it is cold and crisp.
Notes
Best served fresh. If chilling is necessary, assemble close to serving time.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
