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authentic Greek Watermelon Salad with Feta, Mint, and Lemon Olive Oil

Watermelon Salad

This is the watermelon salad that tastes like a hot afternoon on a Cycladic island. Ripe, ice-cold melon meets briny block feta, sharp red onion mellowed in lemon, cool cucumber, and a generous handful of torn mint. A glossy slick of grassy olive oil pulls it together. Salt and feta go on at the last second so the platter stays crisp and never weeps.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 People
Course: Salad
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups ripe seedless watermelon cut into 1 inch cubes, chilled
  • 1 cup English cucumber halved lengthwise and sliced 1/4 inch thick
  • 0.5 cup red onion shaved paper-thin on a mandoline or with a sharp knife
  • 3 tbsp fresh lemon juice divided
  • 6 oz Greek block feta in brine do not use pre-crumbled
  • 0.5 cup fresh mint leaves loosely packed, torn at the last moment
  • 3 tbsp extra-virgin olive oil the best, grassiest one you have
  • 0.5 tsp flaky sea salt such as Maldon, added at serving
  • 0.25 tsp freshly cracked black pepper
  • 1 tsp honey optional, only if your watermelon is on the pale side

Equipment

  • 1 large sharp chef's knife
  • 1 Cutting board with a juice groove if possible
  • 1 small mixing bowl for soaking the onion
  • 1 wide shallow serving platter do not use a deep bowl — the bottom layer will crush
  • 1 Citrus juicer

Method
 

  1. Place the shaved red onion in a small bowl and pour 2 tablespoons of the lemon juice over it. Toss to coat and let it sit for at least 10 minutes while you prep everything else. This mellows the raw bite and turns the onion bright pink.
  2. Cube the chilled watermelon into 1 inch pieces, picking out any stray seeds. Spread the cubes on a paper-towel-lined tray for 10 minutes to wick off surface moisture, then transfer to a wide shallow platter in a single loose layer.
  3. Slice the English cucumber lengthwise, then cut into 1/4 inch half-moons. Scatter the cucumber evenly over the watermelon.
  4. Lift the onion out of the lemon juice, shaking off the excess, and scatter the slivers across the platter. Reserve the lemon-onion liquid in the bowl.
  5. Whisk the olive oil, the remaining 1 tablespoon of lemon juice, the cracked pepper, and the honey (if using) into the reserved lemon-onion liquid until glossy and slightly thickened.
  6. Drizzle the dressing evenly over the platter. Do not toss — you want layers, not a slush.
  7. Just before serving, break the block feta into rough 1/2 inch chunks with your fingers, dropping the pieces over the salad so you get creamy shards rather than dust.
  8. Tear the fresh mint leaves directly over the platter and finish with a generous pinch of flaky sea salt and one more turn of cracked black pepper.
  9. Serve immediately, straight from the platter, with a slotted spoon so guests can leave the released juice behind.

Notes

  • Buy a watermelon that feels heavy for its size and sounds hollow when tapped — that is the marker of a ripe one.
  • Use real Greek block feta packed in brine. Crumbly pre-crumbled feta in a tub will not give you the creamy, salty bite this salad needs.
  • Cube the watermelon and refrigerate it on paper towels for 15 minutes before assembling to wick away surface water.
  • Salt the salad and add the feta only at the moment you serve it — salt pulls juice out of watermelon fast and you will end up with a pink puddle.
  • Serve alongside grilled lamb or chicken skewers, warm pita, kalamata olives, and a chilled glass of rosé or ouzo.
  • Leftovers will weep, but the liquid is delicious spooned over ice with a splash of sparkling water.