This Watermelon, Feta and Olive Salad is the perfect light summer dish. Made with ripe watermelon, salty feta, Greek olives, fresh mint, and zesty lime, this fruity salad is a lovely combination of sweet and savory.
I’m sorry if it’s been a bit quiet around here the past few days. I also apologize that my Meatless Monday post is a whole day late! I have a good excuse, I swear.
Have any of you guys had your wisdom teeth removed? I had mine removed last year. And again yesterday.
As if having your wisdom teeth removed isn’t bad enough, my oral surgeon “forgot a spot” and I had to go back under yesterday morning. The right side of my mouth was bothering me on and off for a little while, and an x-ray revealed that, sure enough, there was a piece of tooth still in there.
How did I get so lucky?
At least my oral surgeon had a sense of humor about it and didn’t charge me for the second go-around. “It happens,” he told me. “It’s like when a contractor misses some drywall, ya know?”
I don’t know, Doc. Pretty sure missing a piece of someone’s tooth is a little different than a piece of a wall.
So, yeah, that’s where I am today. But the good thing is that I can eat all of the mashed potatoes, ice cream, and pancakes I want.
The bad news is that I have not felt good enough to go outside and catch any Pokemon! (Anyone else playing?)
I had this watermelon salad the other day as my “last meal” before surgery. It was so delicious and I can not wait to have it again when I can eat non-mashed foods!
Know those summer nights when it’s just way, way too hot to even think about cooking? This watermelon, feta and olive salad makes a perfect light summer meal for those. It’s also a great BBQ or picnic side dish. And paired with some grilled chicken or fresh fish? Perfect.
It’s a breeze to throw together, too. The most work is actually chopping up the watermelon.
Dress this salad right before serving it. There will be a lot of juice on the bottom after dressing this salad, which is normal. The salt and acidity will draw out all of the watermelon’s natural juices. Serve this salad with a slotted spoon to ensure it’s a little less messy!
Not a fan of feta? Goat cheese would be lovely. Don’t care for mint? Swap it for parsley.
Optional but highly encouraged: Serve it with these adorable Kate Spade napkins! (I’ll add a link below.)
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Here are a few things you may need or want for this recipe:
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- 4 cups cubed watermelon
- ½ cup chopped, pitted mixed Greek olives
- ½ cup crumbled feta
- Zest of 1 lime
- 1 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
- 3 tablespoons chopped fresh mint
- Salt and pepper, to taste
- Gently toss the cubed watermelon, feta, lime zest, and olives together. In a small bowl, whisk the lime juice and olive oil until thick. Season with sea salt and pepper. Dress the salad and gently toss to combine.
- Serve with additional fresh mint on top.