Watermelon & Feta Salad

Watermelon Feta Salad

Herbs are a staple in my kitchen and I really think it’s the herbs that make most dishes stand out. Cilantro, basil, dill, rosemary, parsley, mint and thyme all grow in a small herb garden in my yard. I would be lost without herbs and food just wouldn’t be the same. Not only do herbs taste amazing but there are a ton of nutrients and benefits to eating herbs.

Cilantro is a chelator of heavy metals. Parsley is high in chlorophyll and antioxidants like vitamin C and A. Basil is good for intestinal parasites and aids in fighting infections.  Mint is an excellent digestive aid and helps as a decongestant and fights infections in cold sores and wounds. Herbs have anti-inflammatory properties and are really helpful when dealing with conditions such as arthritis and irritable bowel disease.

Watermelon helps fight bacteria and prevents blood clots and contains a very powerful antioxidant called lycopene also found in tomatoes. Watermelon is my favourite melons and is so refreshing on a hot summer day. The combination of cucumber, watermelon and goat feta in this summer salad is perfect with herbs. I think cilantro would work as well but I went with mint and basil and used lime juice and zest for the acidity. I added a pinch of cayenne pepper which is great for increasing metabolism. If you avoid dairy, no problem, replace the dairy with avocado.

Watermelon & Feta Salad

Serves 4 – 6

  • 1 small seedless watermelon, cubed
  • 1/2 to 3/4 cup cubed goat feta
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup basil leaves, chopped
  • 2 tablespoons mint leaves, chopped
  • 1/2 English cucumber, halved and sliced
  • zest and juice of 1 lime
  • 1 tablespoon raw honey
  • 2 tablespoons extra virgin olive oil
  • a few pinches of sea salt and pepper
  • a few pinches of cayenne pepper
  1. In a medium bowl, add the lime juice, lime zest, honey, olive oil, sea salt, pepper, cayenne pepper and sliced onion. Prepare the other ingredients while the onion sits in the lime juice and zest.
  2. Add the watermelon, feta, basil, mint and cucumber and toss gently. Place in the fridge until ready to serve.