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Watermelon Salad

With refreshing mint and lime plus optional feta, this quick and easy salad is a great side dish for spicy or barbecued food and as a light main course or lunch on hot summer days.

Course Main Course, Side Dish, Salad, Lunch, Light Meal
Cuisine Vegetarian, Vegan, plant-based, World
Keyword summer
Prep Time 15 minutes
Cook Time 0 minutes
Chilling 20 minutes
Total Time 35 minutes
Servings 2 at least
Author Moorlands Eater

Ingredients

  • 500 g watermelon (weight is after preparation) rind removed, cut into large bite-sized pieces
  • ⅓ of a cucumber deseeded, diced small
  • ½ medium red onion thinly sliced or finely chopped
  • 1 small bunch mint leaves only
  • 1 lime zest only
  • 120 g feta cheese, cubed or crumbled optional

Dressing

  • 2 tbsp extra virgin olive oil
  • 1 lime juice only
  • ½ tbsp honey or other sweetener optional
  • salt and black pepper to taste

Instructions

  1. Make the dressing first: put all the ingredients into a lidded jar and shake well to combine. Taste and add more seasoning if needed.

  2. Put the prepared watermelon, cucumber, red onion, whole mint leaves and lime zest into a serving bowl.

    Can be prepared in advance up to this stage, covered and chilled for 2 hours if necessary.

  3. Shake the dressing again then pour over the salad and toss gently.

    Cover and chill in the fridge for 20 minutes to allow the flavours to meld.

  4. Toss in the feta cheese if using and serve.