End of summer watermelon, raspberry and feta salad

Bysaffronandhoney

IMG_1589Why mess with a classic? Especially in the last few weeks of true summer when all the fruit tastes just as beautiful as it looks.

The saltiness of creamy Greek feta (get the best kind that you can find) paired with the fresh crunch of watermelon and the sweetness of raspberries, with a minty zing thrown in… in my book, there is nothing better to eat in August.

Well… besides peaches and tomatoes, with more cheese and more mint. That’s right.

Watermelon, raspberry and feta salad

You’ll need:

{Note: exact amounts depend on how much you’re making, but keep the proportion to watermelon:raspberry:feta about 3:2:1}

  • watermelon, cubed
  • fresh raspberries
  • creamy & smooth lightly salted Greek feta
  • fresh mint, picked
  • a tiny bit of salt
  • a tiny bit of honey

1. Cube the watermelon into slightly larger than bite size pieces. Crumble the feta, using your hands.

2. Chiffonade the mint leaves and toss with watermelon and feta. Dress lightly with salt and honey.

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3. Add the raspberries.

Toss gently to combine and let stand, refrigerated, for about half an hour.

Serve chilled.

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12 Comments

  2. Very nice, Ksenia. I’ve tried watermelon and feta, and watermelon and raspberry, but never the three together. Watermelon season is pretty much over here in Lille, but I’ll see if I can still find some or keep the recipe until next summer!

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    1. Thanks, Darya! It’s one of my favorite salads but, like you, I keep trying to think of fun new complimentary combinations!

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  3. If I wasn’t craving summer already, I surely am now! All indeed is a gin & tonic, my best gal pals and a platter of this salad! 🙂

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