Watermelon & Feta Salad
Watermelon salad is a surprisingly perfect way to blend sweet and savory. Refreshing and easy to make, it's one of our favorite ways to enjoy this summer-time produce!
Total cook time
- 3–4 pounds seedless watermelon (about ½ of a medium sized melon)
- 1 medium sized lemon
- 4–5 tablespoons extra virgin olive oil
- ¼ C roughly chopped fresh mint leaves
- 2 tsp pink peppercorns, lightly crushed
- Kosher salt and fresh, coarsely ground black pepper
- 7–8 ounces feta cheese
- ½ C Marcona almonds (regular or lemon & black pepper), roughly chopped
Wash and dry the lemon. Use a sharp vegetable peeler to remove 1 large strip of zest, then use a microplane grater to finely grate the remaining zest from the lemon. Cut the strip of zest into very thin strips for garnish then cut the lemon in half and set aside.
Toss the roughly chopped Marcona almonds with half of the mint and the lemon zest strips.
Peel the watermelon and then cut into 1 ½" dice. Arrange the diced melon on a large shallow bowl or platter. Squeeze half of the lemon over the watermelon and scatter the remaining half of the mint leaves evenly over the platter.
Drain the feta cheese, then cut or crumble into ¾" dice/pieces and place into a mixing bowl with the finely grated lemon zest, 3 Tbsp extra virgin olive oil, the juice from the other half of the lemon, about half of the crushed pink peppercorns and coarsely ground black pepper to taste. Carefully toss to coat the feta, then scatter the seasoned feta over the watermelon. Drizzle 2 Tbsp olive oil evenly over the platter and garnish with the chopped Marcona almond mixture, more coarsely ground black pepper and remaining crushed pink peppercorns. Serve immediately.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.