Watermelon and feta salad is a cool and refreshing salad, perfect to beat the summer heat. With just 5 ingredients and absolutely no cooking required, this salad barely takes any time to put together. I always make a generous bowl of it to eat as lunch or an evening salad.
Soft feta cheese goes great with cold watermelon cubes and so does the arugula and mint leaves. Arugula leaves are slightly bitter in taste which compliments the sweetness of watermelon and mint adds to the refreshing flavors. The seasoning in the salad is just black salt.
Indian Black salt (called kala namak in Hindi) is considered a cooling spice in Ayurveda and is widely used in fruit salads and summer drinks. While it is called “black” salt, it is more of a pinkish black color because of the presence of many minerals like iron, magnesium and sulfates.
Summertime = watermelon time!
Recently a friend asked me what’s one of your favorite summertime food memory and while there are many, the most fun memory that I always smile at, is all cousins dunking their teeth into a juicy thick watermelon slice and then seeing who can spit the seed farthest! 😛 We were always banished to the terrace with cut watermelon slices and by the end of it, the whole terrace had watermelon seeds all over.
While sitting with a slice of watermelon is still one of my favorite summer past times, watermelon salad is definitely up on the list when it comes to creating more with watermelons and when entertaining.
Watermelon and Feta Salad
Watermelon and feta salad is a cool and refreshing salad, perfect to beat the summer heat. With just 5 ingredients and absolutely no cooking required, this salad barely takes any time to put together.
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 500 g watermelon
- ½ cup feta cheese* (~75g)
- ½ cup arugula leaves
- 6-7 sprigs of fresh mint
- Black salt to taste
- Cut watermelon into cubes and remove as many seeds as you can. Removing the seeds is, of course, optional, but it just makes it easier to enjoy the salad more.
- Place arugula and mint leaves on a large bowl. Add watermelon cubes.
- Sprinkle black salt on top and gently mix.
- Keep the bowl in the fridge for at least 30 mins before serving so that the watermelon is nicely chilled.
- Before serving, crumble feta on top.
- Remove on serving plates and enjoy cold.
*For a vegan recipe, you can skip the feta and try the watermelon salad with arugula and walnuts recipe.
It also makes a great salad to pack for tiffin.
Nutritional Information is approximate information for 1 of 2 servings.
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