Watermelon Salad with Feta and Lettuce

Name: Watermelon Feta Salad - Cold Summer Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European
Ingredients: Ripe watermelon 2 pieces; Romaine lettuce 1 bunch; Feta cheese 100 g; Lemon 1

☆ Rate it

15 mins

We make this summer watermelon salad as a refresher. In the heat it quenches thirst very well and even gives a slight feeling of fullness. There is no vegetable oil, salt or spices in it. Since juicy, ripe watermelon is sweet and almost neutral in taste, we add Greek feta cheese and lemon juice.

One medium slice of watermelon is enough for a serving. It’s important that it is juicy and sweet, “sugary”, with large seeds that are easy to remove. Take the softest feta, not too salty. Slightly sharp varieties are even better. For more volume and better flavor, we add green romaine or lettuce leaves to the salad.

4 ingredientsTo the recipe

Ingredients

2 servings

Ripe watermelon 2 pieces
Romaine lettuce 1 bunch
Feta cheese 100 g
Lemon 1

Step-by-step recipe

Turn on cook modeKeeps your screen from turning off while the recipe is open

This light summer watermelon salad is perfect for a hot afternoon snack. We usually set aside a few pieces of watermelon for cooking and chill them well in the fridge first. Before chilling, wrap them in cling film so they don’t dry out. Romaine or any other lettuce will do. It mostly adds volume, though the snack gets even tastier with it.
Get a large bowl ready for mixing the salad. Wash the bunch of lettuce or romaine and pat it dry. Usually we tear green salad leaves into pieces so they don’t release extra moisture. Here the juiciness of the salad matters a lot, so cut the leaves with a knife across the bunch into strips about 1 cm wide, then put them in the bowl.
Carefully remove the seeds from the watermelon slices. They come out easily with the tip of a knife. Then cut off the rind so no white layer is left. Cut the flesh into cubes about 1.5 cm in size. If you come across any missed seeds while cutting, remove them. Add the watermelon cubes to the salad bowl.
Feta is usually very soft, so for a salad it is most often crumbled by hand. If you can, cut it into cubes like the watermelon. Or crumble it over the watermelon pieces and salad leaves. Squeeze the juice of half a lemon through a small strainer into the watermelon salad and mix very gently, literally just turn it over.
Gently divide the salad among serving bowls. All the ingredients are usually kept in the fridge, so the salad needs no additional chilling and can be served right away. It goes exceptionally well with chilled dry white wine.