For years I have been intrigued by the images of Watermelon and Feta Salads appearing with some regularity around this time. But I have struggled with wrapping my head, or rather I should say my palate, around the seemingly far-fetched sweet and savory combination of sweet, crunchy watermelon, salty feta cheese, marinated red onions, and sweet, refreshing mint. In spite of all of the appealing photos and mouthwatering descriptions of this salad, I have remained hesitant. Could it really be the delicious, refreshing, most perfect summer salad everyone who has ever made or tasted it said it was? Whether I was out to prove you can't believe everything you read, satisfy a curiosity, have an opinion about something I had never actually tasted, or succumb to the fact I was yet again going to be late to the 'party', I cannot say. More than likely it was a combination of all of them. Curiosity and FOMO finally got the best of the me.
.jpg)
So let me just cut to the chase. The Watermelon and Feta Salad was more mind-blowing delicious and refreshing than I could have ever imagined.
It's been awhile since I went down the recipe rabbit hole, but I felt it was necessary to do some due diligence before making the salad I had so many reservations about. While there were an endless number of watermelon and feta salad recipes to choose from, I quickly narrowed my choices down to Ottolenghi's Watermelon and Feta Salad and the Watermelon, Feta, and Black Olive Salad Nigella Lawson shared more than twenty years ago. Both salads were made with watermelon, feta, and red onions. However, Ottolenghi's used basil as the herb and lemon as the citrus, while Nigella's used (spear)mint and limes. The flavor combination of watermelon, feta, red onions, mint and limes appealed to my curious palate's interest more. But the tipping point had everything to do with the salad's presentation. Triangles won out over chunks.
To temper the 'bite' of the red onion, they are very thinly sliced and then marinated in freshly squeezed lime juice. This 'quick' pickling creates a more tender, slightly sweet onion. Using a mandoline makes thinly slicing the onions easier, but a very sharp knife will work too.
Important note: The lime juice combined with extra-virgin olive oil will be used as a 'dressing' for the salad. So do not throw the lime juice away after you add the marinated onions to the salad.
Look for a ripe, sweet, seedless watermelon at the grocery store or Farmer's Market. This recipe calls for a piece of watermelon about 3 1/2 pounds. But since most watermelons generally weigh more, you will have enough leftover to eat as a snack after you make the salad. The best way to cut the watermelon when making this salad is to first cut it in half. Then cut 3/4" slices from one of the halves (or both if you have a very small watermelon). Cut each slice in half, and then cut each piece into 4-5 triangles. After cutting off the rind, slice each 'triangular' piece of watermelon lengthwise to create 'thinner' pieces.
Arrange the pieces of watermelon on a large platter. There is no one 'right' way to do this. Just create beautifully.
Next to the ripe, sweet, seedless watermelon, the feta cheese is an equally critical ingredient. Choose the wrong feta and your opinion of this fabulous salad will be skewed. So is there a best feta cheese to use? The short answer is 'yes'. According to Serious Eats you want either an imported or domestic sheep's milk-feta as it has "a much creamier texture and a flavor that balances the saltiness with the characteristic funk of sheep's milk". The creaminess of the cheese when contrasted with the crunchiness of the watermelon gives way to the most highly flavorful, refreshing salad. I used a Bulgarian Feta (and loved it), but any good quality sheep's milk Feta cheese can be used. Note: Do not use a cow's milk feta in this salad as it has a dry, crumbly, and saltiness without tang texture.
After layering on the triangular slices of feta, marinated red onions, and chopped fresh mint, the Watermelon and Feta Salad is finished with the lime juice/olive oil dressing and some freshly cracked black pepper. Unlike Nigella's recipe, the dressing is drizzled over the salad instead of having it mixed in with all of the salad ingredients. You could toss the salad together at the table after everyone has seen it, but you don't have to.
The Watermelon and Feta Salad is the most refreshing summer salad I have eaten. I was beyond surprised at the incredibly delectable flavor explosion on my palate. The hype around this salad was, is real.
There are just two downsides to the Watermelon and Feta Salad. To start, it's one best enjoyed immediately after it's made. In other words, it can't be prepared the night before or even hours before. But because this salad comes together easily, that downside is hardly a deterrent. The second and maybe the most important drawback is that it's a summer seasonal salad. Once the summer watermelon season is over, the Watermelon and Feta Salad must go on hiatus until the next year. So don't wait too long before you make it. Because once you taste it, I promise once won't be enough.
Recipe
Watermelon and Feta Salad
Serves 8
Ingredients
1 medium sized red onion
2 limes, squeezed
4 Tablespoons extra-virgin olive oil
3 1/2 pounds (slightly more than 1.5 kilograms) seedless, ripe watermelon, chilled
7-8 ounces (193-220g) good quality feta (sheep's milk)
5-6 sprigs of fresh spearmint mint, leaves removed, coarsely chopped, plus more for garnish
Black pepper
Directions
1. Using a mandoline or very sharp knife, thinly slice the red onions.
2. In a small bowl add in the sliced red onions and lime juice. Set aside.
3. Cut the watermelon into 3/4 inch slices. Cut each slice in half. Then cut it into triangular pieces. Remove the rind. Cut each triangular piece in half lengthwise to create thinner triangular pieces. Arrange the watermelon on a large platter.
4. Cut the feta into smaller sized triangular shapes. Arrange on top of the watermelon slices.
5. Arrange the marinated red onions evenly on the platter. Add the extra-virgin olive oil to the lime juice. Stir and pour over the watermelon and feta salad.
6. Sprinkle the coarsely chopped mint over the top. Finish with some freshly cracked black pepper. Garnish with some fresh mint sprigs, if using.
7. Serve immediately.
Notes: (1) This recipe was inspired by multiple sources, but most by Nigella Lawson's. (2) I used a piece of Bulgarian Feta from the deli of one of the grocery stores I frequent. If you can't find it, look for another sheep's milk Greek cheese. Because there are so few ingredients in this salad, quality matters.
Door County Wisconsin (2022)