Refreshing watermelon & feta salad with fresh mint

Refreshing watermelon & feta salad with fresh mint: a summery recipe with juicy watermelon, creamy feta, olives, lime and olive oil.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 280 kcal per serving
• Protein: 10 g
• Fat: 16 g
• Carbs: 22 g

Ingredients

• 500g watermelon
• 150g feta
• 1 tbsp olive oil
• 1 tbsp lime juice
• 50g black olives, stoned
• 1 bunch of mint
• 1 pinch of sea salt
• 1 pinch of black pepper

Method

You’ll need: chopping board · knife · mixing bowl

1. Remove the rind from the watermelon, cut it into bite-sized cubes and remove any visible seeds.
2. Tear the feta into larger pieces. Pick the mint leaves off the stalks and tear them roughly with your fingers.
3. Halve the black olives and arrange them loosely in a large bowl with the watermelon, feta and mint.
4. Pour the olive oil and lime juice straight over the top. Season carefully with a little sea salt and black pepper, as the feta and olives already bring plenty of seasoning.
5. Toss the salad only briefly and gently, so the watermelon stays juicy and the feta keeps its shape.
6. Serve straight away, well chilled.

Good to know

A salad like this lives on contrasts: cool, salty, juicy. That's exactly why it ends up on the table again and again on warm days.

Swaps

Feta → goat's cheese (similar protein content, often a little stronger in flavour); lime juice → lemon juice (also contains vitamin C); black olives → cucumber (milder and juicy); mint → basil (brings different plant compounds and a softer aroma).

Allergens

Contains milk from the feta; usually well suited to children if the olives are cut small, and in pregnancy feta is only fine if it's made from pasteurised milk.