Cold-crisp watermelon, brined feta, red onion, mint, lime, and just a whisper of Swamp Dust. Sweet, salty, smoky, and cold — the hot-day salad that steals the show.
Ingredients
- 8 cups seedless watermelon, cut in 1-inch cubes, cold
- 6 oz feta, cubed or crumbled
- ½ small red onion, shaved thin
- ½ cup mint leaves, torn
- Juice of 1 lime
- 2 Tbsp olive oil
- ½ tsp Swamp Dust, plus a pinch to finish
- Flaky salt, to finish
Directions
- 1
Chill everything. The watermelon must be cold from the fridge — a warm melon salad is a sad thing. Cut into clean 1-inch cubes.
- 2
Dress. In a small bowl, whisk lime juice, olive oil, and ½ tsp Swamp Dust.
- 3
Combine gently. Just before serving, arrange watermelon on a platter. Scatter feta, red onion, and mint over the top. Spoon the dressing across.
- 4
Finish. A last pinch of Swamp Dust and a little flaky salt. Serve immediately, while it's cold and crisp.
Greer's Kitchen Notes
- Dress it at the last second. Watermelon weeps fast once salt and acid hit it — assemble right before it goes to the table.
- Swamp Dust is the surprise. Just a whisper turns sweet melon savory and a little smoky — the same trick that makes the gazpacho work. Don't overdo it.
- Good feta in brine, not the dry pre-crumbled kind. The creamy salt against cold melon is the whole point.
Made with Swamp Dust — sweet, salty, smoky, and cold: the hot-day salad that steals the show.