Kate Middleton’s Watermelon Salad
Hey There! So About That Salad…
Okay, so you know how sometimes you see a recipe pop up *everywhere*? That was me and this watermelon salad attributed to Kate Middleton. Honestly, when I first heard ‘watermelon and feta’, I was like… really? That sounds kinda weird. But then I saw photos, all bright and fresh, and figured, what the heck, I’ll give it a shot. And oh. My. Goodness. It’s a game-changer! It completely turned my head around on savoury fruit salads. Now, it’s my absolute go-to when the weather gets warm, seriously. I even brought it to a neighbourhood potluck last year, and everyone asked for the recipe. Totally stole the show form my usual potato salad, ha!
Why This Salad is Just Fab (IMO)
So why do I keep making this? Well, first off, it is SO darn refreshing. On a hot day, nothing beats a bite of cold watermelon with that salty feta kick. My husband, who usually turns his nose up at ‘fancy’ salads, devours this stuff. Like, *devours* it. I make this when we’re having a BBQ, when friends are coming over last minute (it’s that quick!), or just when I need something light and happy for lunch. It feels a bit fancy, but it’s ridiculously simple. And honestly? The pop of colours just makes me happy looking at it. Plus, it uses mint, and I always have way too much mint growing in the garden (a problem I’m happy to have, mind you!). It’s like summer in a bowl, pure and simple.
What You’ll Need (The Good Stuff)
Gather ’round, here’s the lowdown on what makes this magic happen. You don’t need anything too exotic, promise:
- Watermelon: Gotta be cold! About half of a medium one, or a whole small one. Ya want maybe 6-8 cups of cubed fruit? Just eye it up.
- Cucumber: One large cucumber. I like English cucumbers because they have fewer seeds, but honestly, use whatever you have. Sometimes I even use those little mini ones if that’s what’s in the fridge.
- Feta Cheese: About 1 cup, crumbled. Get a good quality block if you can and crumble it yourself – it makes a difference, trust me! But pre-crumbled works too if you’re in a hurry. It’s all about that salty contrast.
- Fresh Mint: A big handful, maybe a quarter cup chopped? Don’t skimp on this. It’s key to the freshness. Like, seriously key.
- Red Onion: Just a little bit, maybe a quarter of a small one. You want it *super* thinly sliced. If you hate raw onion, use even less, or soak it in ice water for a few minutes first to take some of the bite out. Or leave it out entirely, your call!
- Olive Oil: About 2-3 tablespoons of extra virgin. Nothing too precious, but something that tastes nice.
- Salt and Black Pepper: To taste, obviously! Freshly cracked pepper is always better, isn’t it?
Let’s Make It! (So Easy, Promise)
Alright, let’s get this party started. It’s not complicated, promise.
- Prep the fruit: First up, cube your cold watermelon. Aim for bite-sized pieces, you know, easy to fork into. Then, halve your cucumber lengthwise and scoop out any large seeds if you want (I usually do), then slice it into similar-sized chunks or half-moons. Throw it all into your biggest mixing bowl.
- Add the Savory Bits: Finely chop your fresh mint. Like, properly chopped, not just ripped. Add that to the bowl. Now, slice that red onion as thin as humanly possible. Seriously, thinness is your friend here. A sharp knife and a steady hand work, or if you have a mandoline, this is its moment to shine! (But PLEASE be careful, those things are lethal – ask my poor fingertip). Add the onion to the bowl with the fruit and mint.
- Feta Time: Crumble the feta directly over everything in the bowl. Try to distribute it evenly. This is where I usually sneak a little taste of the feta itself. Shh!
- Whip up the Dressing: In a small bowl or just drizzle it right over (I usually drizzle), put your olive oil. Season generously with salt and pepper. Give it a quick whisk or just swirl it around with a fork if drizzling.
- Combine: Pour the dressing over the salad ingredients. Now, this is important: toss *gently*. You don’t want to bruise the watermelon or break it all apart. Use large spoons or your hands (clean ones, obvs!) to lift and turn the salad until it’s lightly coated.
- Final Check: Taste a piece! Does it need more salt? More pepper? Sometimes I feel like a tiny squeeze of lemon juice brightens it up, though I don’t think that’s in Kate’s original, whaddaya know? Adjust seasoning as needed.
And that’s it! Seriously. You’re done. How easy was that?
Things I’ve Figured Out (Notes from the Kitchen)
Just a couple of things I’ve learned messing around with this salad:
- Really, really cold watermelon is key. It makes the whole thing so much more refreshing.
- Don’t dress this salad until right before serving, or max 10-15 minutes ahead. The watermelon releases juice, and you’ll end up with a watery mess if it sits too long. Soggy salad is no fun.
- The quality of the feta *does* matter. Creamier, saltier feta is the dream.
- Thinly slicing the onion isn’t just a suggestion, it’s a rule! Unless you love biting into big chunks of raw onion, which… who does?
My Little Experiments (Variations)
I’ve played around a bit because, well, that’s what home cooks do, right? Adding a little drizzle of balsamic glaze right before serving? Oh yeah, totally works, adds a lovely sweet-tangy note. I tried adding some halved cherry tomatoes once, and it was okay, but maybe a bit too much going on? And I once used basil instead of mint because that’s all I had, and… nah. Just wasn’t the same. Mint is definitely the winner here. Stick with the mint!
Stuff You’ll Need (Equipment Check)
Nothing fancy required, mostly just standard kitchen stuff:
- A good chef’s knife (sharp is key!)
- A sturdy cutting board
- A really big mixing bowl
- Measuring cups and spoons (or just eyeball it!)
- Optional: A mandoline slicer for the onion, but seriously, be careful! If you don’t have one, just take your time with the knife.
Keeping It Fresh (Storage)
Okay, so ideally, you eat this all right away. It is truly best the moment it’s dressed. If you *do* have leftovers, pop them in an airtight container in the fridge. It’ll keep for maybe a day, tops? The watermelon starts to break down and get a bit soft, and it gets kinda watery. Though honestly, in my house, it never lasts more than a few hours, let alone a day!
How I Serve It (My Faves)
This salad is the ultimate versatile side dish. I love serving it alongside anything grilled – chicken, shrimp, burgers, even grilled halloumi (yum!). It’s also fantastic with simple roasted chicken or just as a light lunch on its own. Sometimes, if I’m feeling snacky on a hot afternoon, I’ll just grab a fork and eat a small bowl straight form the fridge. So good.
Learnings form My Mistakes (Pro Tips)
Okay, listen up, learn from my fails:
- Don’t skip chilling the watermelon! Warm watermelon salad is just… not right.
- Don’t overmix. You’ll turn the lovely crisp watermelon into sad, bruised mush. Be gentle!
- Always taste and adjust the seasoning at the end. What you *think* it needs and what it *actually* needs can be different.
- Fresh ingredients are your friend. Tired-looking mint won’t cut it here.
Questions I Get Asked (FAQ)
Q: Can I use different cheese instead of feta?
A: Totally! Grilled halloumi is actually amazing in this, adds a lovely chewy texture. Or crumbled goat cheese could work too, it’s creamier than feta. But feta is the classic for a reason!
Q: How thin does the red onion *really* need to be?
A: Like, seriously thin. Paper thin if you can manage it! The goal is for it to add a little zing, not overpower everything. If it’s thick, it’s just… a chunk of raw onion. Not pleasant in a refreshing salad.
Q: What if I don’t have fresh mint? Can I use dried?
A: Oh gosh, no. Please don’t use dried mint here. It just won’t work. The whole point is the bright, fresh flavour of the mint leaves. If you absolutely can’t find fresh mint, I’d honestly recommend leaving it out rather than using dried. Maybe a tiny bit of fresh basil, but even that’s a compromise, as I mentioned before! Find some mint if you possibly can!! You could probably even order some online if you’re really stuck? Like Instacart or something similar?
Q: Can I add other fruit?
A: I’ve stuck to the classic combo mostly, but I guess you could try adding some strawberries or blueberries? I haven’t personally, but hey, cooking is about experimenting! Just don’t tell Kate I told you to mess with perfection, ha.
Alright, go forth and make this deliciousness! Let me know how you like it!
Ingredients
- 6 cups cubed seedless watermelon
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh mint leaves
- 1/4 cup thinly sliced red onion
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- Salt to taste
- Freshly ground black pepper to taste
Instructions
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1Gently combine the cubed watermelon, crumbled feta cheese, chopped mint, and sliced red onion in a large bowl.
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2In a small bowl, whisk together the olive oil and fresh lime juice.
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3Pour the dressing over the watermelon mixture.
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4Season with salt and freshly ground black pepper to taste. Be mindful of the saltiness of the feta.
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5Toss gently to combine all ingredients without crushing the watermelon.
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6Serve immediately for the best texture and flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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