A dish that’s as refreshing as it is colourful!
When selecting watermelons, know that ripe ones will naturally yield the best flavour. Check the lighter patch on the rind (the field spot) where the watermelon rested in the field; if it’s white, it’s still ripening: if the spot is yellow, it’s fully ripened. Also, the watermelon should feel very heavy, which means there’s a lot of juice inside. Note that if you want to partially make this salad ahead, you can cut the watermelon and cucumber up to 12 hours ahead and refrigerate separately until needed; it’s best to drain off any accumulated liquid before proceeding to assemble the salad. If you’re looking for more tasty things to make with watermelon, check out this great spiced soup recipe that offers a neat twist on gazpacho.
- 1/2 medium-sized seedless watermelon (about 4 cups / 1 L of cut fruit)
- 1 teaspoon (5 g) sea salt
- 1/2 English cucumber
- 2 limes, zested and juiced
- 1/4 cup (60 mL) extra virgin olive oil
- 1/2 teaspoon (1.2 g) freshly ground black pepper
- 1/2 cup (12.5 g) fresh mint leaves, finely chopped
- 1 cup (150 g crumbled feta cheese
- Slice the watermelon into 3/4 inch (2 cm) thick pieces. Remove rind and cut into cubes. Place in a colander set over a bowl or in a sink. Sprinkle with the salt and stir gently to combine, then let it drain for 10-15. Transfer watermelon to a serving bowl and discard any accumulated liquid.
- Halve the cucumber lengthwise then slice thinly. Add to bowl with cucumber. Sprinkle lime zest over top.
- Whisk or shake together lime juice, olive oil and pepper; drizzle over watermelon and cucumber. Toss gently to combine. Top with chopped mint and crumbled feta and serve immediately.
- This is best enjoyed within an hour of assembling.
Serves 6 – 8.