Ingredients
Scale
- 1 small red onion, thinly sliced
- 2 tbsp (30 ml) red wine vinegar (or balsamic vinegar)
- 750 g (about 5 cups) watermelon, peeled and cut into 2–3 cm (1 inch) cubes
- 150 g (5 oz) feta cheese, broken into large pieces
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped
- 2 tbsp fresh dill, roughly chopped
- 1 – 2 tbsp (15 – 30 ml) extra virgin olive oil
- 100 g (â…” cup) pitted kalamata olives
- freshly ground black pepper, to taste
Instructions
- Place the thinly sliced red onion in a large mixing bowl and add vinegar. Toss well and set aside for 10 minutes to soften.
- Peel and cut the watermelon into 2.5 cm (1 inch) cubes. Pat dry with a paper towel if very juicy.
- Break the feta into large pieces and add it to the bowl with the onions along with the watermelon cubes and two-thirds of the chopped herbs. Drizzle with olive oil.
- Gently toss the ingredients together using clean hands or a large spoon, being careful not to overmix.
- Transfer the salad to a serving platter, scatter over the olives and remaining herbs.
- Drizzle with extra olive oil if needed, season with freshly ground black pepper, and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For the best flavor and texture, assemble the salad just before serving.
If your watermelon is very juicy, pat the cubes dry to avoid a watery salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg