Nicole MacPherson: Meatless Mummy Con Carne


Watermelon and Feta Salad Recipe


Watermelon is such a classic summer snack, isn’t it? It’s the fruit of choice for picnics and soccer games; for me, it evokes nostalgic images of childhood and summer, along with ice cream trucks and playing in the sprinkler. A sweet juicy slice of watermelon goes with a hot summer day like a steaming cup of cocoa goes with a frosty day in January. But did you know watermelon also goes beautifully — incongruously enough — with feta cheese and mint?

It seems like such a strange combination at first glance, but this salad is a lovely combination of sweet and salty flavours; it is refreshing and delicious. It makes a wonderfully cool side dish on those evenings when it is really too hot to cook, and its colours make it the perfect accompaniment to a Canada Day barbeque.


1/4 sweet onion, sliced into rings
1/4 cup red wine vinegar
1/3 cup olive oil
1 watermelon, rind removed, cubed (approximately 10 cups)
1/4 cup plus 2 tablespoons fresh mint
1/2 cup crumbled or diced feta cheese

  Pour vinegar over onion slices; allow to steep for 1-2 hours.

  Remove and discard onion; whisk in olive oil and 2 tablespoons of fresh mint, chopped fine.

  Put cubed watermelon into a large bowl; add feta and the remaining 1/4 cup of fresh mint, chopped or in sprigs.

  Pour dressing over top. Using your hands, toss gently until watermelon is fully coated.

Yield: 6-8 servings

Nutritional Information, based on 8 servings (approximate): Calories: 162, Total Carbohydrates: 14 grams, Fibre: 1 gram, Sugar: 12 grams, Protein: 3 grams, Fat: 11 grams