Watermelon, lime and feta checkerboard salad
- Alexina Anatole
Save recipe
Serves 4 as a side
Easy
Prep: 10 mins
plus at least 2 hrs marinating
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Arrange pieces of marinated watermelon and salty feta in a checkerboard pattern for a stylish, delicious and refreshing entertaining dish for summer
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
No-churn ice cream, three ways
A star rating of 0 out of 5.0 ratings
Simplest chocolate mousse
A star rating of 0 out of 5.0 ratings
Rippled raspberry and goat's cheese fool
A star rating of 0 out of 5.0 ratings
This watermelon, feta and lime salad is the ninth in olive resident talent Alexina Anatole's video series, One Good Thing*, in which she shares hacks that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next, then try her confit leeks vinaigrette and bitter leaf salad with salted kumquats.*
"You've probably seen the checkerboard salad trend, but here's how to do it better. There's often a tension in food between what looks good and what tastes good and I think we've all seen something beautiful that turned out to be deeply disappointing. This is my attempt to resolve that tension.
Watermelon loves to marinate, so do give it at least a couple of hours to do so – but it’s worth knowing that the marinated watermelon can be made up to 1 week in advance, and will be all the better for it."
Watermelon, feta and lime checkerboard salad recipe
Ingredients
Nutrition
-
1 extra small watermelon
-
4 limes
zested and juiced
-
120ml extra virgin olive oil
plus extra for drizzling
-
200g block of feta
-
basil leaves
to garnish
-
mint leaves
to garnish
Nutrition: per serving (6)
- kcal360
- fat24g
- saturates7g
- carbs27g
- sugars24g
- fibre2g
- protein8g
- salt0.8g
Ad
Method
-
step 1
Remove the rind from the watermelon and chop the flesh into even cubes – any offcuts or irregular pieces make a great hydrating snack that can be stored in the fridge. Zest and juice the limes into a large container, add the olive oil, then the watermelon. Toss thoroughly, cover and then transfer to the fridge to marinate for at least 2 hours, though anywhere between 2 and 5 days is even better.
-
step 2
When ready to serve, cut the feta into batons that are roughly the same size as the watermelon cubes then slice thinly (around 3mm thick) – you want a balance that lets the watermelon shine rather than being overwhelmed by the cheese.
-
step 3
To assemble the checkerboard, arrange alternating pieces of watermelon and feta on a board first, then carefully transfer to your serving plate using a palette knife — this keeps the plate clean and the pattern intact. (Alternatively, simply arrange everything together in a more casual style; it's just as delicious.)
-
step 4
Spoon the marinating juices around the salad, along with an extra drizzle of olive oil. Finish with flaky sea salt and a scattering of basil and mint leaves.
More ways with watermelon
Authors
Alexina Anatoletalent resident
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue