Watermelon, cucumber, feta and mint salad

This is a crisp, salty-sweet summer side that will be lovely with the salmon bowls—use the goat yoghurt dressing sparingly so the watermelon stays fresh and juicy rather than watery.

This a beautiful way to encourage children to eat salads and for picky eaters to add fruit in their diet.

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Ingredients

• Salad

  • 800 g–1 kg seedless watermelon, cut into bite-sized cubes

  • 1 large Lebanese cucumber, or ½–1 continental cucumber, sliced or cut into half-moons

  • 120–150 g feta, crumbled

  • ½ cup loosely packed fresh mint leaves, torn or roughly chopped

  • 2 tablespoons finely sliced spring onion or red onion, optional

  • Freshly ground black pepper

  • Small pinch of flaky sea salt, only if needed

  Goat yoghurt lemon dressing

  • ⅓ cup plain goat yoghurt

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon fresh lemon juice

  • ½ teaspoon finely grated lemon zest

  • 1 teaspoon honey or maple syrup

  • ½ small garlic clove, finely grated, optional

  • Pinch of sea salt

  • 1–2 teaspoons water, only if needed to loosen

  Method

  1. Make the dressing. Whisk together goat yoghurt, olive oil, lemon juice, lemon zest, honey or maple syrup, garlic if using, and a pinch of salt. Add a teaspoon or two of water if you want a lighter drizzle consistency. Taste—it should be tangy, lightly creamy and bright with lemon.

  2. Prepare the salad. Put the watermelon and cucumber on a large serving platter or in a wide salad bowl. Scatter over the mint and optional spring onion/red onion.

  3. Finish. Drizzle over about half to two-thirds of the goat yoghurt dressing. Scatter feta over the top, add black pepper, and gently toss only once or twice, or leave it arranged on the platter. Serve the remaining dressing on the side.

  4. Serve straight away. Watermelon and cucumber release water as they sit, so dress the salad as close to serving as possible for the best texture.food52+1

  Notes

  • Do not over-salt early: feta is already salty, and salt makes watermelon release juice. Taste after adding feta, then decide whether it needs any extra salt.

  • For a more substantial side: add a handful of rocket, baby spinach, or peppery watercress underneath.

  • For extra crunch: scatter over toasted pepitas, pistachios, or sunflower seeds just before serving.

  • For meal prep: cut watermelon and cucumber, store separately, and make the dressing ahead. Combine with mint, feta and dressing immediately before eating.

  • If goat yoghurt is quite tangy, use the honey; if it is mild and creamy, the honey is optional.
    

  Watermelon, cucumber, feta and mint are a classic combination of sweet fruit, salty cheese and fresh herbs; recipes generally recommend assembling and dressing it immediately before serving to prevent excess liquid.

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