Watermelon is a sweet flavour, so it may be best to avoid drinks that are also excessively sweet. For a truly summery combination, why not make a mint soda with fresh mint leaves and plenty of ice?
Salads are best served fresh and we recommend this dish be kept in the refrigerator only. The watermelon, in particular, will lose its signature crispiness when frozen and you will compromise on much of this salad’s unique texture.
There are several tricks for enhancing watermelon’s flavour. One is to sprinkle a small amount of salt on top which brings out the sweetness. Others swear by drizzling balsamic vinegar over it. And just as honey goes well with feta cheese, it can also help sweeten watermelon if the fruit’s flavour isn’t quite up to scratch.
If you have leftovers or need to keep the salad for longer periods of time, it should last in the fridge in an airtight container for a few days. Be prepared to lose more of the salad’s crispy and crunchy texture with each passing day though.
We all know watermelon is delicious, but it also has plenty of nutritional value. Most obviously, it’s hydrating thanks to the high water content that provides to the body especially on hot days.
Cutting watermelon into cubes is simple. Start by slicing off the ends so you have two flat surfaces to rest the melon on. Then, use the knife to cut off the rind, working your way around the melon in turns. Once that’s done, simply cube the melon according to the size you prefer.
The mint and feta combination is the most classic way to make a watermelon salad but other interpretations are worth trying. Swap out the feta, add thinly sliced shallots, toasted cashews, finely sliced chilli and a fish sauce dressing and you have a Thai-style salad with depth of flavour.