Watermelon Salad with Feta and Mint
Freezing watermelon briefly compresses the feel and intensifies the flavour, making for a cool, restaurant-style salad that’s really a breeze to make. Soaking the onions in ice water makes them crunchier and extra delicate tasting.
Lively time: quarter-hour | Complete time: 2 hours quarter-hour
Watermelon Salad with Feta and Mint
Elements
- 1 lb seedless watermelon, peeled
- 1/2 tsp salt
- 1/4 small purple onion, very thinly sliced
- 3 tbsp contemporary lemon juice
- 1 tbsp lemon zest
- 2 tsp honey
- 2 tbsp olive oil
- 1/4 tsp black pepper
- 3 cups arugula or child spinach
- 1/3 cup crumbled feta cheese
- 4 tbsp torn contemporary mint leaves
Instructions
Reduce the watermelon into 1-inch cubes. Sprinkle with salt and place in an excellent layer in a big zip-top plastic bag. Press out as a lot air as doable and lay the watermelon flat within the freezer. Place just a few objects on high to weigh the fruit down, akin to luggage of frozen greens. Freeze for two hours.
In the meantime, soak the sliced purple onions in a big bowl of ice water. In a separate bowl, whisk collectively the lemon juice, lemon zest, and honey. Slowly whisk within the olive oil and season with pepper.
Take away the watermelon from the bag and switch to a big serving bowl. Drain the purple onions, pat them dry, and add them to the bowl. Add the arugula and dressing and toss to coat. Sprinkle the feta cheese and mint excessive and serve instantly.
Serves: 4 | Serving Dimension: 2 cups
Diet (per serving): Energy: 151; Complete Fats: 10g; Saturated Fats: 3g; Monounsaturated Fats: 5g; Polyunsaturated Fats: 1g; Ldl cholesterol: 11mg; Sodium: 439mg; Carbohydrate: 15g; Dietary Fiber: 1g; Sugar: 11g; Protein: 3g
Diet Bonus: Vitamin D: 1%; Calcium: 11%; Iron: 5%; Potassium: 226mg; Vitamin A: 1%; Vitamin C: 37%
Initially printed: July 2018; Up to date March 2026
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