Watermelon Salad

How to Make Watermelon Salad

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1. Put the sliced onion in a small bowl of cold water and leave it for 10 minutes to take the edge off, then drain and pat dry.

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2. Arrange the cold watermelon cubes on a large platter or in a wide bowl.

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3. Scatter the onion, feta and mint over the watermelon.

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4. Whisk the olive oil, lime juice, lime zest and salt together and drizzle it over the salad.

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5. Finish with a few grinds of black pepper and serve straight away.

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Tips for Making Watermelon Salad

• Serve it cold, and dress it at the last minute. Salt pulls water from the melon, so a salad that stands turns into a puddle.
• Pick the melon by weight and sound. A ripe one feels heavy for its size, has a creamy yellow ground spot and sounds hollow when tapped.
• Use a block of feta in brine rather than pre-crumbled. It is creamier and less salty, and it crumbles on the salad in larger, softer pieces.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What to Serve with Watermelon Salad

• Grilled halloumi
• Barbecued lamb
• Grilled chicken skewers

Storing & Reheating Watermelon Salad

Best eaten within minutes. The undressed watermelon and the prepared onion keep separately in the fridge for up to 1 day, but the assembled salad does not keep and cannot be frozen.

Watermelon Salad FAQ: Common Questions

Watermelon Salad Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.