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Watermelon salad with feta, mint and pickled rinds
Did you know you can pickle watermelon rinds? Using the fruit and the rind in a summery salad with sharp feta for contrast is an easy, refreshing win on a hot day.
- Serves: 2-3
- Time: 30 mins
- Difficulty: Easy
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Pickling them makes for a tasty solution to food waste. Watermelon screams summer, and it’s even more delicious when paired with something salty and acidic as in this easy salad. The perfect hot-weather hack for replenishing those salts.
- Step 1Pickle the rinds a day ahead of making the salad. Heat the water, sugar and vinegar in a pan, stir to dissolve the sugar then leave to cool.
- Step 2Cut the watermelon into chunky triangle slices and reserve for the salad.
- Step 3Slice off the yellowy white rinds and use a vegetable peeler to discard the outer green parts. Cut into little triangles, or dice if you’d prefer, then place into a jar and pour over the pickle liquor.
- Step 4Place a circle of greaseproof paper on top, to ensure none of the rinds are sticking above the liquid, then close the lid and leave to pickle at room temperature for at least 24 hours and up to a week.
- Step 5To make the salad, arrange the watermelon on a platter then sprinkle over the pickled rinds, sugarsnaps and mint leaves and crumble over the feta. Dress with extra virgin olive oil and a little of the pickled liquor.
- For the pickles:
- ½ large watermelon, rinds
- 300ml water
- 200ml cider or white wine vinegar
- 100g sugar
- For the salad:
- Watermelon
- 50g feta, crumbled
- 60g sugarsnap peas
- 50g black olives
- 1 sprig mint, leaves picked
- Extra virgin olive oil
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Using the whole fruit, from flesh to rind, is a satisfying way to reduce food waste.
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