Description
This festive Watermelon, Feta and Mint Christmas Wreath Salad combines refreshing chilled watermelon cut into festive shapes with fresh mint leaves and crumbled Greek feta, all dressed in a light honey-lime olive oil dressing. It's a perfect light and colorful appetizer or side dish for holiday gatherings, combining sweet, salty, and fresh flavors with a beautiful presentation.
Ingredients
Scale
Watermelon Wreath:
- 1 kg watermelon - prepared weight, trimmed of rind, chilled
- 6 sprigs fresh mint leaves - leaves picked
- 100 g Greek feta cheese - roughly crumbled
Dressing:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
- Freshly ground black pepper - optional
Instructions
- Wash Watermelon Rind: Thoroughly wash the outside of the watermelon rind to remove any dirt or bacteria before cutting to ensure cleanliness.
- Cut Watermelon: Slice the watermelon into 1 cm (0.5 inch) thick slices, then cut the slices into approximately 4.5 cm (1.5 inch) squares, and finally cut these squares diagonally into triangles, discarding the rind.
- Cut Watermelon Stars: Use neater watermelon offcuts to cut 12 small stars using a star-shaped cookie cutter. Set these aside for the top decoration.
- Arrange Wreath: On a large platter, arrange the watermelon triangles around the perimeter, interspersing fresh mint leaves as you go to create a wreath effect.
- Add Feta and Stars: Scatter the crumbled feta cheese over the arranged watermelon and place the watermelon star shapes on top for decoration.
- Prepare Dressing: In a small bowl, combine the extra virgin olive oil, fresh lime juice, and honey. Mix well and adjust sweetness or acidity as needed.
- Dress Salad and Serve: Drizzle the dressing evenly over the watermelon wreath, add freshly ground black pepper if desired, and serve immediately to maintain freshness and crispness.
Notes
- Chill the watermelon before cutting to maintain crisp texture; avoid leaving it at room temperature for long to prevent sogginess.
- The Australian tablespoon used is 20 ml; for other countries, use 1 tablespoon plus 1 teaspoon to equal 20 ml.
- This salad is best assembled just before serving as the watermelon can lose crispness if prepared too far in advance.
- Leftovers should be stored in an airtight container in the refrigerator for up to 24 hours but expect some water release and mint discoloration.
- Use a star-shaped cookie cutter for festive presentation; if unavailable, cut simple triangle shapes instead.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 15 mg
