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Watermelon, Feta, Mint and Pistachio Salad

A fresh watermelon salad with salty feta, mint, lime and pistachio crunch.

EASY

20 MINS

SERVES 4- 6

ABOUT THE RECIPE

Watermelon salad can be gorgeous or watery, so the little salting step matters here. It keeps the fruit crisp and concentrated, ready for feta, mint, lime and pistachios. A watermelon, feta, mint and pistachio salad that actually holds its own next to richer food.

THE RECIPE

Ingredients

1½ kg watermelon, rind removed, flesh cut into 3 cm cubes

Zest of 1 lime

1 teaspoon fresh lime juice

100 g feta, crumbled

½ cup fresh mint leaves, larger leaves torn

¼ cup pistachios, toasted

1 teaspoon flaky sea salt

1 teaspoon extra virgin olive oil

Method

1.

Place the watermelon cubes in a large bowl. Sprinkle with the flaky sea salt and gently toss to combine. Set aside for 10 minutes to allow excess liquid to draw out.

2.

Drain the released liquid. If needed, gently pat the watermelon dry with paper towel. Transfer to a serving bowl.

3.

Finely grate the lime zest over the watermelon. Add the lime juice, feta, mint and half of the pistachios. Gently toss to combine.

4.

Drizzle with the olive oil. Scatter over the remaining pistachios and serve immediately.

SAMANTHA'S NOTES

Salt the watermelon

Use firm feta

Assemble before serving

A firm Greek-style feta works best because it crumbles without turning creamy. Toast the pistachios too, so they bring proper crunch and flavour.

This salad is best made fresh and served cold. If it sits too long, the watermelon will keep releasing liquid and the texture softens.

Do not skip the salt-and-drain step. It concentrates the watermelon’s sweetness and stops excess liquid pooling in the bowl later.

KEEP COOKING

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