Salad of Watermelon, Feta, and Mint

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Making a cold, restaurant-style salad with frozen watermelon is a snap, thanks to the texture and taste that is enhanced by freezing the fruit for a short period of time. By soaking the onions in cold water for a few minutes, they become crunchier and milder in flavor.

Salad of Watermelon, Feta, and Mint - Sam Wang
Salad of Watermelon, Feta, and Mint – Sam Wang

The primary ingredients are as follows:

  • 1 pound (453g) peeled, seedless watermelon
  • 3 tablespoons (44 ml) fresh lemon juice
  • 1/4 small (27g) red onion, very thinly sliced
  • 1/2 teaspoon salt
  • 2 teaspoons of honey
  • 1 tablespoon lemon zest, finely grated
  • 2 tablespoons of olive oil
  • 3 cups (2 ounces/57g) arugula or baby spinach
  • Black pepper, to taste
  • 4 tablespoons (5g) torn fresh mint leaves
  • 1/3 cup (38g) crumbled feta cheese

Recipes of Salad of Watermelon, Feta, and Mint

Watermelon should be cut into 1-inch cubes. Season with salt and layer in a large zip-top plastic bag in an even layer. Remove as much air as possible from the watermelon and place it flat in the freezer. Add a few items to the top to help weight down the fruit (such as bags of frozen vegetables). 2 hours in the freezer.

Meanwhile, in a large bowl of iced water, soak the sliced red onions. Separately, whisk together the lemon juice, zest, and honey in a separate bowl. Whisk in the oil gradually and season with pepper.

The watermelon should be removed from the bag and placed in a large serving bowl. Drain and pat dry the red onions before adding them to the bowl. Toss in the arugula and dressing. Serve immediately with the cheese and mint on top of the salad.

Nutrition facts per serving of Salad of Watermelon, Feta, and Mint

  • Protein: 3g
  • Sugar: 14g
  • Sodium: 410mg
  • Carbohydrate: 15g
  • Dietary Fiber: 2g
  • Cholesterol: 11mg
  • Saturated Fat: 3g
  • Monounsaturated Fat: 6g
  • Total Fat: 10g
  • Calories: 132g