The watermelon and feta salad with lamb’s lettuce is a fresh and tasty summer dish, a simple and quick recipe. The sweetness of the watermelon and the particularly savory intensity of the feta are a perfect match. Want to make this watermelon and feta salad richer? Taggiasca olives, red onion, cucumbers, and balsamic glaze will make this dish extraordinary.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2Persons
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3.5 oz lamb's lettuce
- 1/2 Black Pearl watermelon
- 5.3 oz feta in cubes
- a few fresh mint leaves
- 2 tbsp extra virgin olive oil
Tools
- 1 Spinner for salad
- 1 Bowl
- 1 Cutting Board
- 1 Knife kitchen
Steps
Wash the lamb’s lettuce, dry it in the appropriate salad spinner, and transfer it into a bowl. Peel the watermelon and remove the seeds from the pulp (if you use Black Pearl, you will find few). Cut it into cubes and add it to the salad. Finish with feta cubes (I left some whole and crumbled the others). Dress with oil, add mint leaves, and serve.
Notes
I did not add salt because the feta is flavorful. If you prepare it in advance (which I recommend because it’s ideal to let it rest in the fridge for a couple of hours), do not add the oil until just before serving.
