This Watermelon, Feta and Mint Christmas Wreath Salad will bring bright, fresh flavours to your festive table. It is the perfect salad for this busy time of the year; it's easy to make, it's refreshing and perfectly complements the often-heavier dishes it will accompany. The sweet, juicy watermelon complements the salty, crumbly feta, with the brightness of mint bringing the flavours together. A simple lime and honey dressing completes the salad. Enjoy this taste of the Mediterranean as an appetiser or a side dish - it is the ideal served along most protein, the perfect combination of sweet and savoury, flavoursome and light.
Why You'll Love This Recipe:
- It is made from ingredients that are readily available.
- Here in Australia, it is quite likely that Christmas day will be hot, and this salad is perfect as it is deliciously refreshing and will not weigh you down.
- This is a versatile dish; serve it as an appetiser or alongside our Roast Chicken or Marmalade Glazed Ham. I assure you, it will be popular!
- It is gluten-free, making it easier if you're entertaining people with specific dietary requirements. You could also use an appropriate style of feta if required to be vegetarian or dairy free.
- A salad in the shape of a wreath immediately adds a festive note, making it a great edible centrepiece.
- It is an elegant salad and is proof that simple is often the best.
Recipe Inspiration: our Caprese Christmas Wreath and Smoked Salmon Wreath Salads are a popular addition to a festive table. They look so Christmassy! A Watermelon and Feta Salad is one of my favourites, and is perfect presented in wreath form. I hope that you love it as much as I do.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Watermelon - it is the star of the show so it must have great flavour. If you're buying a piece of watermelon, it is easier to choose. For the best flavour, it should be a vibrant red and should not have any cracks. If buying a whole watermelon, it's a little more difficult. As watermelon is about 90% water, the weight of the melon is a good indicator. It should feel heavy for its size. Give it a tap with your knuckle and if it sounds hollow, avoid it. It should be free from bruises or cracks.
- Fresh mint leaves - one of my favourite herbs, mint is sweet and refreshing. Menthol is a primary component and that creates a cooling sensation. It is a versatile herb as it can be used in sweet or savoury dishes or drinks. I use it in many dishes, such as my Avocado, Yoghurt and Mint Dip.
- Feta - my preference is for Greek feta made from a combination of sheep and goat milk. Use a feta that you enjoy eating.
- Extra virgin olive oil - this first pressed olive oil is the least processed, enabling its full flavour to be enjoyed. It is an integral part of the Mediterranean diet. Use the best olive oil that you have.
- Lime juice - freshly squeezed lime juice brightens the flavours of the salad.
- Honey - we use a small amount of honey to balance the tartness of the lime.
- Freshly ground black pepper - a grind of black pepper really enhances the flavour of the watermelon, but is optional.
Variations:
Seasoning - we love a grinding of black pepper. You could add a few salt flakes if you wish.
Lime juice - if you prefer, you could use fresh lemon juice.
Dressing - you could drizzle with some of our Homemade Balsamic Glaze if you prefer.
Spice - if you like heat, you may like to finely slice some red cayenne chilli over the salad.
How To Make a Watermelon and Feta Wreath Salad:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Prepare the watermelon:
Start by slicing the watermelon and removing the rind. Cut into squares.
2 - Cut into triangles:
Cut sliced watermelon into small triangles and arrange around the perimeter of a large platter, adding mint leaves as you go.
3 - Cut out stars:
For a festive look, cut some of the watermelon into star shapes.
4 - Prepare the dressing:
Combine the dressing ingredients and mix well. Set aside until you are ready to serve.
5 - Arrange the salad:
Arrange the pieces of watermelon on a large platter in a wreath shape, along with the mint leaves. Crumble feta across the top.
6 - Serve with the dressing:
Drizzle the dressing over the top of the salad and add some freshly ground black pepper if you wish.
Hint: I like to crumble the feta across the top of the salad rather than add as I am layering. It stays fresher looking that way. Also, drizzle the dressing over the salad just as you are about to serve it.
Tips for Success, Storage and FAQs:
I don't recommend that you make it in advance as the watermelon will lose some of its crispness. However, you can prepare all the separate components and assemble the salad just as you are ready to serve it.
The watermelon should be chilled. If necessary, cut it and return it to the fridge for a short time before assembling. Avoid keeping watermelon at room temperature for too long as it will become soggy.
Should you have leftovers, store them in the fridge in an airtight container for up to 24 hours. However, the watermelon will start to release some water and the mint will darken.
Top Tip:
When a dish is as simple as this one, the quality of the ingredients is paramount to the success of the recipe. As watermelon is the prime ingredient, you need one with vibrant colour and flavour.
Serving Suggestions:
This lovely salad is perfect served alongside most proteins. Some suggestions are:
- Turkey and Vegetable Patties
- Roasted Chicken Marylands
- Marinated Lamb Loin Chops
- Chilli Garlic Prawns
- Or, serve with some crusty bread for a delicious appetiser.
This salad is as pretty as it is delicious and will be a great addition to your festive celebrations. However, don't restrict it to Christmas. It is ideal to enjoy throughout the year - just add the salad ingredients to a pretty bowl and enjoy.
Alex xx
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Watermelon, Feta and Mint Christmas Wreath Salad
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Watermelon Wreath:
- 1 kg (2.2 lbs) watermelon - prepared weight, once trimmed of rind. About half medium size watermelon - chilled. See Note 1
- 6 sprigs fresh mint leaves - leaves picked
- 100 g (3.5 oz) Greek feta cheese - roughly crumbled
For the Dressing:
- 1 tablespoon extra virgin olive oil See Note 2
- 1 tablespoon fresh lime juice
- 2 teaspoon honey
- freshly ground black pepper - optional
Instructions
- Wash the rind of the watermelon. You don't want to drag dirt or bacteria through the flesh as you cut it. If it’s a whole watermelon, put it in the sink and wash it well. If it’s a piece, take some damp paper towel and thoroughly wipe the skin.
- Cut watermelon into 1 cm (0.5 inch) slices. Cut into 4.5 cm (1.5 inch) squares (approximately) and then diagonally into triangles. Discard the rind.Use the neater watermelon offcuts to start building the salad. Using a small star cookie cutter, cut 12 stars and leave for the top.(Any leftover watermelon should be set aside for eating later.)
- Arrange the melon around the perimeter of a large platter, adding mint leaves as you go.
- Add the stars to the top and then the crumbled feta.
- For the dressing combine the ingredients and mix well. Check that the dressing is to your taste, adjusting accordingly.Drizzle the dressing over the top and add some freshly ground black pepper. Serve immediately.
Notes
- Watermelon: my starting weight of watermelon was about 1.8 kg (4 lbs) prior to trimming the rind. For a crisp texture, the watermelon should be chilled. If necessary, cut it and return it to the fridge for a short time before assembling. Avoid keeping watermelon at room temperature for too long as it will become soggy.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
- Make in advance: I don't recommend that you make it in advance as the watermelon will lose some of its crispness. However, you can prepare all the separate components, keep them chilled, and assemble the salad just as you are ready to serve it.
- Leftovers: Should you have leftovers, store them in the fridge in an airtight container for up to 24 hours. However, the watermelon will start to release some water and the mint will darken.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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