Description

A festive and refreshing Watermelon, Feta and Mint Christmas Wreath Salad perfect for holiday gatherings. This vibrant salad combines crisp chilled watermelon cut into wreath shapes with fresh mint leaves and salty Greek feta cheese, all drizzled with a tangy lime, honey, and olive oil dressing. It’s easy to assemble and makes a stunning centerpiece for your Christmas table.

Ingredients

Scale

For the Watermelon Wreath:

1 kg watermelon - prepared weight, rind trimmed, chilled
6 sprigs fresh mint leaves - leaves picked
100 g Greek feta cheese - roughly crumbled

For the Dressing:

1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice
2 teaspoon honey
freshly ground black pepper - optional

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Instructions

Wash the watermelon rind. Thoroughly clean the outside of the watermelon under running water to remove any dirt or bacteria before cutting.
Cut the watermelon. Slice the watermelon into 1 cm (0.5 inch) thick slices, then cut those into approximately 4.5 cm (1.5 inch) squares. Cut the squares diagonally into triangles and discard the rind.
Cut watermelon stars. Using a small star cookie cutter, cut 12 stars from the neater watermelon offcuts and set aside for decoration on top of the salad. Reserve any leftover watermelon for snacking.
Arrange the wreath. On a large serving platter, arrange the watermelon triangles around the outer edge, adding fresh mint leaves in between as you go to build a festive wreath shape.
Add stars and feta. Place the star-shaped watermelon pieces on top of the wreath, then scatter the crumbled feta cheese evenly over the salad.
Make the dressing. In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, and honey until well combined. Adjust to taste.
Dress and serve. Drizzle the dressing evenly over the salad, add freshly ground black pepper if using, and serve immediately to maintain freshness and crispness.

Notes

Chill the watermelon ahead of time to ensure maximum crispness and refreshment.
Use a standard tablespoon measure of 20 ml; if using another region’s utensils, adjust accordingly (1 tablespoon + 1 teaspoon = 20 ml).
Do not assemble the salad too far in advance as watermelon can become soggy and mint leaves darken.
Store any leftovers in an airtight container in the refrigerator for up to 24 hours, but expect some water release and discoloration of mint.

Nutrition

Serving Size: 1 serving
Calories: 150 kcal
Sugar: 12 g
Sodium: 220 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 15 mg