A Quick and easy summer vacation recipe that's refreshing, healthy, and perfect for hot weather:

A quick and easy summer vacation recipe that's refreshing, healthy, and perfect for hot weather

A chilled watermelon and feta salad is a refreshingly sweet and salty dish, perfect for summer. It's incredibly easy to make with just a few key ingredients.

Here's a classic recipe for Chilled Watermelon & Feta Salad:

Yields: 4-6 servings

Prep time: 15 minutes

Chill time: At least 30 minutes (optional, but recommended for best results)

Ingredients:

• 6-8 cups seedless watermelon, cubed (about 1-inch pieces), thoroughly chilled
• 4-6 oz (about 1 cup) feta cheese, crumbled or cubed (block feta in brine often has better flavor and texture)
• 1/4 - 1/2 cup fresh mint leaves, chopped or thinly sliced (chiffonade)
• 2-3 tablespoons extra virgin olive oil
• 1-2 tablespoons fresh lime juice (or lemon juice)
• Optional additions:
• 1/4 cup thinly sliced red onion
• 1 cup cubed English cucumber
• Fresh basil leaves, chopped (in addition to or instead of mint)
• A drizzle of balsamic glaze (for a touch of sweetness and tang)
• Pinch of flaky sea salt (to taste, as feta is already salty)
• Freshly ground black pepper, to taste

Instructions:

1. Prepare the watermelon: Cut the chilled seedless watermelon into 1-inch cubes. If your watermelon isn't already chilled, you can cube it and place it in the refrigerator for at least 30 minutes to an hour before assembling the salad.
2. Combine ingredients (except feta): In a large bowl, gently combine the chilled watermelon cubes, chopped fresh mint (and any optional red onion or cucumber you're using).
3. Make the dressing: In a small bowl, whisk together the extra virgin olive oil and fresh lime juice. Season lightly with black pepper. Go easy on the salt at this stage, as the feta will add a lot of saltiness.
4. Dress the salad: Pour the dressing over the watermelon mixture and gently toss to coat.
5. Add feta: Crumble or cube the feta cheese over the top of the salad. For a more interesting texture and to prevent the feta from coating everything, it's often best to add the feta right before serving rather than tossing it in with the other ingredients.
6. Chill (optional): If you have time, you can chill the assembled salad for another 15-30 minutes to allow the flavours to meld. However, it's best served relatively soon after assembling, as watermelon can release a lot of water if it sits for too long.
7. Serve: Transfer the salad to a wide, shallow bowl or platter. If desired, drizzle with a little more olive oil, a sprinkle of flaky sea salt, and a few more grinds of black pepper. A drizzle of balsamic glaze is also a fantastic addition. Serve immediately and enjoy!

Tips for Success:

• Choose a good watermelon: Look for a watermelon that feels heavy for its size, has a deep hollow sound when tapped, and has a creamy yellow spot on its underside.
• Quality Feta: Opt for a good quality block of feta cheese, preferably made from sheep's or goat's milk, and packed in brine. It will be creamier and more flavorful than pre-crumbled feta.
• Don't overmix: Gently toss the ingredients to avoid bruising the watermelon.
• Serve chilled: This salad is best when the watermelon is cold.
• Make ahead (with caution): You can cube the watermelon and prepare the dressing a few hours in advance and store them separately in the refrigerator. Assemble the salad just before serving for the freshest taste and best texture. Adding the feta and salt just before serving helps prevent sogginess.