Chilled Greek Watermelon, Feta and Mint Salad with Olives and Lime

Soak the sliced red onion in cold water for ten minutes to mellow its bite, then drain well and pat dry.

Serves 4

Ingredients

• 6 cups cubed seedless watermelon, chilled
• 7 ounces Greek feta, cubed or crumbled
• 1/2 cup pitted Kalamata olives, halved
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh mint leaves, torn
• 1/4 cup fresh basil leaves, torn
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon dried oregano
• Flaky sea salt and cracked black pepper, to taste

Instructions

1. Soak the sliced red onion in cold water for ten minutes to mellow its bite, then drain well and pat dry.
2. Spread the chilled watermelon cubes over a wide serving platter so they stay in a single layer.
3. Scatter the feta, Kalamata olives, and drained red onion evenly over the watermelon.
4. In a small jar, whisk together the olive oil, lime juice, and dried oregano until slightly thickened.
5. Drizzle the dressing over the salad just before serving so the watermelon does not weep.
6. Shower the platter with torn mint and basil, then finish with flaky sea salt and a generous grind of black pepper.
7. Serve immediately while everything is cold and crisp, ideally alongside warm pita or crusty bread.
8. This no-cook salad is a Greek summer staple where the salty tang of feta and briny olives plays against sweet, juicy watermelon, a combination found on tables across the Aegean during the hottest months. It is the essence of Mediterranean summer eating: fresh, effortless, and best enjoyed in the shade with good company.

Nutrition (estimated, per serving)

• Calories: 290 kcal
• Protein: 9g
• Fat: 20g
• Carbohydrates: 22g
• Fiber: 2g
• Sugar: 16g
• Sodium: 680mg