Hey There, Let’s Talk Watermelon Salad!
So, we gotta talk about this watermelon salad. You know, the one everyone bangs on about that Kate Middleton apparently loves? Yeah, THAT one! I remember first trying something similar years ago at a friend’s BBQ and thinking, "Okay, this is weird… but wow!" It just sounds kinda odd doesn’t it? Fruit and cheese? But trust me, it totally works. Like, really works. It’s become my absolute summer obsession, honestly, perfect for when it’s hot and you just can’t face cooking anything heavy, you know?
Why I Just Adore This Salad
Why do I keep making this? Oh man, SO many reasons. It’s my absolute go-to when it’s boiling hot outside and the thought of turning on the oven makes me want to cry. (Anyone else get that?) My family demolishes it – even the picky eaters surprisingly! It’s just so unbelievably refreshing. And it looks gorgeous, right? Perfect for bringing to someone’s place or just having on the patio. Plus, it’s dead easy, which is a huge win in my book when you’re juggling a million things.
Gather Your Goodies (Ingredients)
Right, gather your goodies. This is super simple, thankfully.
- Cubes of lovely, ripe watermelon (about half a medium one, or maybe 6 cups chopped? Don’t be stingy!)
- Crumbled feta cheese (proper crumbly stuff is best, I usually just grab whatever’s on sale at the supermarket, but my mum always insisted on that salty Bulgarian stuff – she swore it made a difference!)
- A handful of fresh mint leaves, roughly chopped (don’t skip this!)
- A handful of fresh basil leaves, roughly chopped (sometimes I skip the basil if I only have mint, shhh!)
- A little bit of red onion, thinly sliced (optional, but it adds a lovely little bite, maybe a quarter of a small one?)
- A drizzle of good quality olive oil (use something you actually like the taste of)
- A splash of balsamic glaze (NOT vinegar, the sticky glaze! Or sometimes I just use a bit of honey if I’m feeling lazy. I often link to this balsamic glaze I like form Amazon find it here).
- Salt and pepper to taste
Let’s Make Some Magic (Instructions)
Okay, let’s throw this together. It’s embarrassingly simple.
- First, cube your watermelon. Try to make the pieces roughly the same size, but don’t stress about it too much, life’s too short. Pop ’em in a big bowl.
- Crumble the feta over the watermelon. You can be neat or messy, totally up to you! This is where I usually sneak a little cube of feta, can’t help it.
- Add the chopped mint and basil. If you’re using red onion, thinly slice just a tiny bit and toss that in too.
- Now for the dressing! This isn’t a complicated dressing, nope. Just drizzle over some nice olive oil – don’t drown it, just enough to coat things a bit. Then add a splash of that lovely balsamic glaze. Start with maybe a tablespoon or two, you can always add more.
- Give it a gentle toss. You want everything coated but you don’t want to mash the watermelon, you know? Be light with your hands.
- Season with salt and pepper. Start light, you can always add more. Watermelon is sweet, feta is salty, find your balance!
- And… that’s pretty much it! You can serve it right away, or pop it in the fridge for 15-20 mins to chill a bit more. Actually, I find it works better if it has just a few minutes to mingle, the flavors really start to wake up, like they’ve just had their morning coffee or something.
Stuff I Figured Out (Notes)
Learned this the hard way: Make sure your watermelon is really cold! A warm watermelon salad is just… bleurgh. Also, don’t dress it too far ahead of time. The watermelon releases a lot of liquid, and it can get watery if it sits for hours. Toss it right before serving is ideal, or maybe 30 mins max beforehand. Sometimes I even drain off some of the extra liquid that accumulates in the bowl before serving.
Mix it Up! (Variations)
I’ve played around with this loads. Sometimes I add cucumber for extra crunch and hydration, which is lovely, like a spa day for your mouth. A sprinkle of toasted slivered almonds is also a winner, adds a nice texture contrast. I even tried adding avocado once… err, don’t do that. It just goes mushy and weird with the watermelon juice, trust me, it was a sad, green mess. Stick to the crunchy/herby/cheesy additions.
Tools You’ll Need (Equipment)
You don’t need fancy gadgets for this, thankfully.
- A big mixing bowl
- A knife (a good sharp one makes cubing watermelon way easier!)
- A cutting board
- Maybe a melon baller if you want to be super fancy? (Totally unnecessary though, cubes are fine!) Honestly, if you don’t have a big bowl, just use a big pot, no one’s judging, improvisation is key in the kitchen, right?
Keeping it Fresh (Storage)
Pop any leftovers in an airtight container in the fridge. It’ll keep for a day, maybe two, but honestly, in my house it’s never lasts more than a day anyway! The watermelon does get a bit softer, just FYI, it’s texture changes a little, but it’s still perfectly edible.
What to Serve With It (Serving)
This salad is brilliant as a side dish for grilled chicken or fish. Or serve it with some nice crusty bread and dips for a light lunch, perfection. My favourite is definitely having it alongside some BBQ’d sausages – the sweetness of the watermelon cuts through the richness perfectly! My family tradition is eating it straight out of the mixing bowl with forks while standing in the kitchen, usually arguing over who gets the last bit of feta.
My Hard-Learned Wisdom (Pro Tips)
Okay, listen up, lessons I learned so you don’t have to:
- Quality ingredients matter. Especially the balsamic glaze and olive oil. A cheap one can ruin the whole thing. Trust me, I once grabbed the super-duper cheap vinegar stuff instead of glaze and… yikes, never again.
- Don’t overmix! You’ll bruise the herbs and mash the watermelon. Be gentle, pretend you’re folding silk, not stirring cement.
- Taste and adjust. Watermelon sweetness varies, feta saltiness varies. Always taste before serving and add more salt, pepper, or glaze as needed. I once tried skipping this step because I was in a hurry and the salt was way off, it was a disaster!
Quick Questions Answered (FAQ)
Got questions? Here are some I get asked:
Can I make this ahead?
Yes, but not too far! Like I said earlier, maybe 30 mins before is okay. Any longer and it gets kinda watery from the watermelon juice. You could prep the watermelon cubes and chop the herbs ahead of time, keep ’em separate and chilled, then combine and dress just before serving. That works a treat!
What if I don’t like feta?
Hmm, that’s tricky! Feta is pretty key to the sweet/salty thing, it’s really the star partner to the watermelon. You could try a mild, fresh mozzarella perhaps? Or maybe even goat cheese if you like that? I dunno, feta just works best, give it a go, you might surprise yourself!
Can I use dried herbs?
Absolutely not! Fresh herbs are essential here. Don’t even think about using dried, it won’t be the same, promise. This guide form Kitchn has good tips on storing fresh herbs so they last longer, worth a read.
Any other fruit ideas?
Mango could be interesting? Or maybe some berries? I’ve never tried, but hey, experiment! (Except avocado, remember?). Speaking of mango, have you tried my easy mango salsa recipe? So good, total crowd pleaser!
Alright, that’s my spiel! Go forth and make some amazing watermelon salad!
Ingredients
- 4 cups cubed seedless watermelon
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup thinly sliced red onion
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- Salt to taste
- Freshly ground black pepper to taste
Instructions
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1In a large bowl, combine the cubed watermelon, crumbled feta cheese, chopped mint leaves, and thinly sliced red onion.
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2In a small bowl, whisk together the extra virgin olive oil and fresh lime juice.
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3Pour the dressing over the watermelon mixture.
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4Gently toss to combine all ingredients, ensuring the dressing is evenly distributed.
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5Season with salt and freshly ground black pepper to taste.
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6Serve immediately for the best flavor and texture.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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