This Watermelon Mint Feta Salad is really refreshing on a hot day. What I really love about summer is all those beautiful sweet melons. As a kid, we used to go camping every summer in a small rural village in the Southern part of France. Everyday a local farmer came by the camp site with a small cart selling small but deliciously sweet and juicy orange melons (Charentais). When I heard his truck coming, I remember running out to the ‘melon man’ and shouting out to my mum, like a kid running to an ice-cream truck. I vividly remember setting my teeth in those sweet and juicy orange melon slices, juices dripping down my chin, and tasting the succulent sweetness of the melon.
A juicy and sweet ripe melon beats ice-cream everyday. The bright-orange Charentais melon is still my favorite but watermelon makes a great second best. I like the red watermelons best. They are sweet but also very refreshing. Sweet and watery watermelon combines incredibly well with salty fatty feta. I love this salty-sweet combination. The crispy fresh mint and baby Swiss chard with its slightly salty, bitter and pungent flavour top it all off. I used a beautiful cold-pressed extra virgin olive and drizzled it generously on top. The olive oil mixed in with the juices of the watermelon and lemon is absolutely delicious. If you eat it with some fresh bread, you can use the bread to soak up all the leftover juices.
- ½ watermelon, peeled and deseeded, cut in bite-size chunks
- ½ lemon, juice
- ½ cup of goat’s feta, crumbled
- ½ cup of fresh mint
- 1 cup of baby Swiss chard
- freshly ground black pepper
- sea salt
- extra virgin olive oil to sprinkle on top
- Add the watermelon chunks to a large bowl. Sprinkle lemon juice on tip and mix it in well.
- Add baby chard leaves and fresh mint and using your hands gently mix it into watermelon.
- Crumble feta on top.
- Season with freshly ground black pepper and sea salt and drizzle generously with a high-quality olive oil.