Watermelon feta salad

I thank the world of insta for this one. I didn’t know watermelon & feta could go well together. I tried it out and let me repeat with greater assurance – I didn’t know watermelon & feta could go this well together :). Man, what a mind blowing salad this one is. I am off lemon/ lime/ vinegar and the likes of anything citrusy for a while now and this has gotta continue for a while longer. This means my usual salad mix go tos – pestos, lime vinaigrette dressings all go out of the window for now. As sad as that is, I am loving it when I have such revelations. Salads that are tasty have always been something I search for. Now, there is an exclusion logic to it – Salads that are tasty & doesn’t have anything citrusy in it :). Watermelon feta salad came into my life since it could resolve both clauses 🙂 and this one is going to last in my life forever. I don’t need to tell you how simple this one is but let me tell you just one thing – I did contemplate if I had to blog this one out since it’s so simple. The answer was yes since I believe adding this to my recipes is going to help me later on in life when I am looking for ideas to do with a bunch of ingredients in my fridge & it’s going to help others who look at my site & have no clue this combo is a bomb :). Try this one and thank me later :D. Now, jumping straight into the recipe. Just in case you guys are absolute novice to the world of kitchen.. let me add this – there is NO cooking involved in this one :).

Watermelon feta salad
  • 1 cup watermelon cubes
  • 1/2 cup feta cubes
  • 20 nos mint leaves (finely chopped)
  • 1 tsp olive oil
  • 1/4 tsp freshly cracked pepper
  • 1 tbsp chopped onion (optional)
  1. In a wide bowl, add all the ingredients mentioned above & a bit of salt. 

  2. Mix well & refrigerate for a few hours. 

  3. Serve cold.

Recipe Notes
  1. Adding onions gives a spicy crunch. I quite liked that as well. 
  2. You could also add some chopped cucumbers/ torn basil leaves.

In a wide bowl, add the watermelon cubes, feta cubes & finely chopped mint leaves.

To this add some olive oil, a teeny bit salt & a crack of fresh pepper.

Toss, refrigerate & eat 🙂

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