This is the perfect refreshing salad to make on a scorching-hot summer's day. To check if your watermelon is ripe, give it a firm tap: if it sounds hollow, it should be ready. It should also feel heavy for its size. Alternatively, you can buy prepared watermelon slices.
Ingredients
3 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tsp clear honey
525g (1lb 3oz) watermelon (prepared weight), diced into 2cm (3/4in) cubes
200g (7oz) cucumber, diced into 1cm (1/2in) cubes
100g (3 1/2oz) feta
15g (1/2oz) mint, finely chopped
Pinch of chilli flakes (optional)
Salt
Instructions
In a large bowl, mix together the olive oil, lemon juice and honey until combined.
Add the diced watermelon and cucumber, then crumble in the feta and sprinkle over the mint. Toss to coat in the dressing. Taste and adjust the seasoning, adding more lemon juice (for acidity), honey (for sweetness), mint, a pinch of chilli flakes (for heat) or salt.
Transfer to a serving bowl or platter and serve.
Tips
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The chilli flakes add a bit of a kick, but you can leave them out if you aren't a fan.
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Make it vegan: swap the feta for a vegan-friendly alternative and use maple syrup instead of honey.
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Savvy swaps:
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Honey - swap for maple syrup.
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Additions - get creative with all sorts of extras. Diced avocado adds creaminess and provides a source of fibre and healthy monounsaturated fats. Kalamata olives and/or thinly sliced red onion (for crunch and sharpness) work well too.
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Mint - swap for basil.
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Lemon - swap for lime juice (which is slightly more bitter) or red wine vinegar.
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Make ahead: best served straight away or the watermelon and cucumber become watery.
Find out more
This recipe is extracted from Irresistible Salads by Sophie Knox Richmond. With over 80 flavour-packed recipes from around the world, this wonderfully varied collection is a celebration of food and ingredients, and an essential for any cookbook collection.