Watermelon Salad with Feta and Mint
A refreshing Australian summer salad with watermelon, salty feta and fresh mint. Using well-chilled watermelon straight from the fridge makes this salad genuinely refreshing on a hot day, rather than the salt and vinegar just tasting warm and flat.
Total time
10 min
Prep
10 min
Cook
0 min
Difficulty
easy
Cuisine
Australian
vegetarian
Ingredients
1/2small seedless watermelon, cubed
200gfeta cheese, crumbled
large handfulfresh mint leaves
large handfulfresh basil leaves
1/4red onion, very thinly sliced
3 tbspextra-virgin olive oil
1 tbspred wine vinegar
sea salt and cracked pepperto taste
toasted pumpkin seedsoptional
Instructions
1
Arrange watermelon cubes on a platter.
2
Scatter feta, mint, basil and red onion over.
3
Drizzle with olive oil and red wine vinegar.
4
Season with sea salt and pepper.
5
Scatter pumpkin seeds if using.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
230
Protein
7.5g
Fat
20.9g
Carbs
3.6g
Fiber
0.6g
Sodium
461mg
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