Watermelon, Feta and Mint Christmas Wreath Salad

Watermelon and Feta Wreath Salad, arranged on a round white platter, sitting on a grey cloth.

Watermelon, Feta and Mint Christmas Wreath Salad

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 ideal served alongside most protein, the perfect combination of sweet and savoury, flavoursome and light.

Course Salad, Side Dish

Cuisine Mediterranean

Prep Time 30

Total Time 30

Servings people

Calories 123kcal

Author Alexandra Cook - It's Not Complicated Recipes

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