Watermelon Salad with Feta and Jalapeños
Rose McAvoy
A refreshing watermelon salad is a summertime essential. Each bite features ribbons of fragrant mint, the mild zesty heat of jalapeño, and the salty tang of feta cheese, all made to sing in tune with a dressing of freshly squeeze lime juice. Together, these light and refreshing ingredients are the perfect balance of sweet and savory.
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Salad
Cuisine American
Servings 8 cups
Calories 91 kcal
- • 8 cups cubed seedless watermelon
- • ½ cup mint cut into thin ribbons
- • 1 medium jalapeño seeds and membranes removed diced into tiny cubes
- • ½ cup reduced fat feta cheese
- • ¼ cup of juice from 2 large limes - if needed add a touch of white vinegar to reach a full ¼ cup.
- • ¼ teaspoon Kosher salt
- • ⅛ teaspoon black pepper
In a large bowl combine watermelon cubes, mint, jalapeño, and feta cheese. Pour over the lime juice and sprinkle with salt and pepper. Stir well. Serve cold.
The salt in this salad will draw out the liquid in the watermelon making a rather soupy broth. If you are not going to serve the salad immediately hold the feta and salt until right before serving. You may also serve the feta on the side.
With the cheese on the side you may be tempted to spoon some of the juices from the salad into a glass of soda to make a unique mock-tail - do it!