Christmas Watermelon & Feta Salad
This watermelon and feta salad recipe is a refreshing change of pace alongside smoky chops, grilled chicken and the richer dishes of a Christmas spread. Sweet melon, salty cheese and crisp cucumber make every forkful lively.
A little lemon zest brightens the dressing, while mint keeps the flavours fresh. Bring the ingredients together shortly before lunch so the melon stays juicy and the feta holds its shape.
Why it works on a South African Christmas table
Watermelon suits our warm-weather festive season beautifully, and this colourful platter needs no oven space. Serve it cold alongside the braai, roast turkey or a glazed gammon for a light contrast to the main event.
Ingredients
For the dressing
Instructions
- 1Slice the onion into fine slivers and place in a cup of iced water for 10 minutes. Drain and pat dry with a clean kitchen towel.
- 2Cut the watermelon into bite-sized wedges or cubes, picking out any hard seeds. Spread over a large sieve or colander set above a bowl and leave to drip while you finish the preparation.
- 3Split the cucumber lengthways. If the middle is particularly seedy and wet, scrape it out with a teaspoon, then slice the cucumber into thick crescents.
- 4Whisk the lemon juice, olive oil, zest, honey and pepper in a small jug until the honey has dissolved. Taste: the dressing should be bright and lightly rounded, rather than sweet.
- 5Lay half the watermelon and cucumber on a chilled serving platter. Add half the onion and crumble half the feta over it in generous pieces.
- 6Build a second loose layer with the remaining watermelon, cucumber, onion and feta. Spoon the dressing evenly across the platter without stirring or pressing down on the fruit.
- 7Tear the mint leaves over the salad just before taking it to the table. Serve promptly, using broad salad servers to lift the layers together.
Nutrition (per serving)
- Calories
- 219 kcal
- Carbohydrates
- 24.4 g
- Protein
- 6.6 g
- Fat
- 11.9 g
- Saturated fat
- 5.3 g
- Sugar
- 18.8 g
- Fibre
- 1.6 g
- Sodium
- 429 mg
- Cholesterol
- 28 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Prepare the melon, cucumber and onion up to 4 hours ahead. Refrigerate in separate covered containers and drain any collected liquid before assembling.
- Keep the dressing in a sealed jar in the fridge; shake well before spooning it over the salad.
- For a long festive braai, assemble two smaller platters and keep the second chilled until needed. Keep the serving platter out of direct sun.
- Feta usually supplies enough salt. Taste a dressed piece of melon with some cheese before deciding whether to add any extra.
Frequently asked questions
Can I use lime instead of lemon?
Yes. Replace the lemon juice with the same quantity of lime juice and use 2.5 ml lime zest. Taste the dressing before adding it, as citrus acidity varies.
What can I use instead of mint?
Fresh basil works well with the sweet watermelon and salty feta. Use about 10 g leaves and tear them over the platter at serving time.
Can I keep leftover watermelon and feta salad?
Refrigerate leftovers promptly in a covered container and eat within 24 hours. The fruit will release liquid and the mint may darken, so it is best freshly assembled. Discard salad left unrefrigerated for more than 2 hours, or 1 hour in temperatures above 32°C.
