Watermelon, Tomato and Feta Salad with Mint is a dish that tastes like summer, a glorious combination of sweet-and-savory sensation.
Fancy food is divine, but non-fancy food is divine, as well. This versatile Watermelon, Tomato and Feta Salad with Mint fits both categories. If you can cut fruit into little pieces, tear leaves and crumble cheese, you have the skills to make the rustic version of this outstanding salad (see the photo above). Bonus points if you serve it in a hollowed-out watermelon. To present this salad in a more elegant setting, perhaps afternoon tea or a dinner party, use a melon baller for the fruit and serve it in martini glasses or on fine china.
About the Ingredients
Watermelon
Start with a ripe watermelon, approximately 4-5 pounds. It might sound like a lot, but remember part of that weight is rind. I like my melon chilled, but prefer my tomatoes and cheese room temperature. So, for this recipe I cut the watermelon into bite-sized pieces and chill it, then prepare the remaining ingredients in a separate bowl and combine it all right before serving. When eating watermelon on its own, I like a shake of salt on it. However, for this salad, the Feta adds enough salt to the dish so I don’t feel the need to add more.
Tomatoes
Use the best summer tomatoes you can find; Beefsteak and Purple Cherokee heirlooms are tasty choices. Remove the skin by cutting an “X” into the tomato bottoms, then quickly blanching them followed by a fast dip in an ice bath. This process makes the skins very easy to peel. Next, cut the tomatoes into halves or quarters, spoon out the seeds and pulp, then cut them into bite-sized pieces.
Mint
The spearmint leaves in my photo were hand-torn; you can use scissors to cut them more evenly. Either method is fine. Fresh herb bunches are widely available at grocery stores and farmer’s markets, but consider picking up a spearmint plant at your local nursery. If you find a peppermint plant, buy that too. Spearmint and peppermint both make lovely tea, but spearmint, the milder of the two, is generally used in savory dishes, while the stronger peppermint is usually used in sweet dishes. Both are useful kitchen herbs, they grow well in pots, and will thrive in a sunny window in the winter.
Feta Cheese
Feta is a salty, crumbly Greek cheese made with sheep’s milk, or a combination of sheep’s and goat’s milk. It is important to note that traditionally, Feta cheese is made with animal rennet, so it is not vegetarian. However, there are numerous brands that make Feta with plant-based or microbial rennets. Read your labels and check for the word “vegetarian” so you know exactly what you’re buying.
Variations
There are endless variations for this Watermelon, Tomato and Feta Salad with Mint. I randomly use yellow watermelon, I have, on occasion, added balsamic vinegar and/or olive oil… You can use basil instead of mint… I’ve eaten versions from other cooks who included onion… If you’ve never had this salad before, make it according to the recipe below the first time, then let your tastebuds be your guide for future preparations. Make it your own!
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If you enjoy dishes using summer fruits, you may like this Cherry Chutney Recipe.
| Prep Time | 1/2 hour |
| Passive Time | 1 hour |
| Servings |
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- 1 medium watermelon cubed or balled, seeds removed
- 2-3 heirloom tomatoes peeled, seeded, cubed
- 4-6 oz vegetarian feta cheese diced or crumbled
- 1 handful fresh spearmint leaves torn or cut
Ingredients
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- Cut the watermelon into bite-sized pieces (or use a melon baller), taking care to remove any seeds. Place in a large covered bowl and chill for an hour or more.
- Cut the peeled, seeded tomatoes into bite-sized pieces, placing them in a bowl as you go. Add the Feta and the mint, then lightly toss until mixed. Cover and set aside.
- When you are ready to serve the salad, add the room temperature mix to the chilled watermelon, once again lightly tossing until well distributed. Any leftover salad should be refrigerated and used promptly.
