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Plates of watermelon and feta salad on a white tablecloth

Watermelon and Feta Salad

Meni Valle's easy recipe for a seasonal summer salad with feta cheese, watermelon, almonds and honey-balsamic vinaigrette.
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Ingredients

  • 3½ oz (100 g) flaked almonds
  • 1 lb 5 oz (600 g) watermelon cut into thin wedges
  • 9 oz (250 g) Greek feta broken into chunks

Pickled Watermelon

  • 14 oz (400 g) watermelon rind removed, flesh cut into ¾ in (2 cm) cubes
  • ¼ cup superfine sugar
  • 3 tbsp red wine vinegar
  • 1 tbsp chopped mint leaves plus extra leaves to serve

Honey–Balsamic Vinaigrette

  • 1 tsp honey
  • 2 tsp white balsamic vinegar
  • ½ tsp Dijon mustard
  • 3 tbsp olive oil
  • salt and pepper to taste

Instructions
 

  • To prepare the pickled watermelon, place the watermelon in a large jar and sprinkle in the sugar. Gently toss the watermelon pieces to coat them in the sugar and allow to sit for 15 minutes. Add the red wine vinegar and mint and allow to sit for a further 20 minutes.
  • Meanwhile, toast the flaked almonds in a dry frying pan over medium-high heat, until golden around the edges. Transfer to a bowl and set aside.
  • To make the honey-balsamic vinaigrette, in a small bowl, whisk together the honey, white balsamic vinegar, Dijon mustard and olive oil until emulsified, then season to taste with a pinch of salt and pepper.
  • Place the wedges of watermelon and the feta on a serving platter and scatter the pickled watermelon over the top. Drizzle with the honey-balsamic vinaigrette and garnish with the toasted flaked almonds and mint leaves.