Recipes
Watermelon, Feta and Mint Christmas Salad
Red watermelon, white feta and green mint make an easy summer side for the Christmas table.
A festive food idea
Red watermelon, white feta and green mint make an easy summer side for the Christmas table.
Ingredients
- 1.2kg seedless watermelon flesh, cut into bite-size pieces
- 3 spring onions, finely sliced
- ¼ cup fresh mint leaves, torn
- 100g feta, crumbled
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp lime juice
- ¼ tsp freshly ground black pepper
Method
- Wash the melon rind before cutting; wash herbs and spring onions. Remove any seeds and excess juice from cut melon.
- Arrange watermelon on a wide serving plate. Scatter over spring onion, mint and feta.
- Whisk olive oil, lime juice and pepper. Drizzle over just before serving and toss gently.
Useful tips
- Adapted without prosciutto or nuts for a lighter side.
- Dress at the last minute to avoid a watery platter.
Safety and storage
Keep cut melon and feta chilled. Refrigerate promptly, within two hours; sooner in heat.
Allergens: Milk
Research draft — kitchen testing recommended
Sources and acknowledgements
- New World: Watermelon prosciutto and mint salad ↗
Independent meat-free, nut-free adaptation of the flavour combination; no endorsement implied. - New Zealand Food Safety / MPI: Safe food preparation, cooking and storage at home ↗
General food-handling reference; original wording used for relevant safety notes.
Food safety: New Zealand Food Safety guidance. Keep chilled food at 5°C or colder; refrigerate perishables within 2 hours, sooner in hot weather.
Photo: Shoshanah — Watermelon & Feta Salad.jpg
Photo source · CC BY 2.0Displayed without editing; layout may resize the image.
