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Overhead shot of a watermelon and feta salad with basil and mint in a bowl
Carrie Beyer

Watermelon and Feta Salad with Basil and Mint

Juicy watermelon and feta salad with jalapeno, mint and basil.
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Servings: 4 people
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 small ripe seedless watermelon cut into 1/2 inch cubes
  • 8 oz feta cheese cubed
  • 1 large jalapeno seeded and diced
  • 8 large fresh basil leaves sliced into chiffonade
  • 6 large fresh mint leaves sliced into chiffonade 
  • 1 tbsp good quality extra virgin olive oil 
  • 1 tsp lemon zest
  • 1 tsp lemon juice

Method
 

  1. Slice and cube the watermelon and feta and set aside.
  2. Seed and dice the jalapeno and set aside.
  3. Slice the basil and mint leaves into chiffonade (as instructed above) and set aside.
  4. Season the watermelon cubes with a squeeze of lemon and a pinch of salt and toss to combine. 
  5. Plate the watermelon in a single layer on a platter. The salad will look prettier if you use a large, long serving platter to plate rather than a bowl.
  6. Distribute the feta cubes evenly on top of the watermelon pile. Break up some of the cubes into crumbles.
  7. Sprinkle the diced jalapeno on top of the watermelon and feta.
  8. Drizzle the olive oil over top.
  9. Garnish with the sliced herbs and lemon zest.