An enticing combination of sweet, salty and sour flavors comes together in this fruit-forward salad, which is especially refreshing served with spicy dishes. Don’t chop the mint until you are ready to serve the salad, as it start to brown on the edges after it is cut.
Watermelon and Feta Salad with Mint and Lime
1 small seedless watermelon, 4 to 5 lb. (2 to 2.5 kg)
Grated zest and juice of 1 lime
1/3 lb. (155 g) feta cheese, crumbled
6 fresh mint leaves, julienned
Cut both ends off the watermelon and stand up on one end. Using a chef’s knife and following the contour of the fruit, cut away the rind, including all of the white flesh, until you are left with only the melon. Turn the watermelon on its side and cut into 1-inch (2.5-cm) slices, then lay the slices flat and cut into 1/2-inch (12-mm) cubes.
Transfer the watermelon to a serving platter. Sprinkle the lime zest and juice all over the watermelon. Toss gently with your hands to mix. Garnish with the feta and mint and serve immediately. Serves 6 to 8.
For this and more ideas for tacos you’ll want to serve every night of the week,
check out our Taco Night, by Kate McMillan.