When it comes to refreshing summer meals, Kate Middleton’s watermelon salad has taken social media by storm. This vibrant combination of juicy watermelon, creamy avocado, and tangy feta cheese creates an unforgettable blend of flavors that’s both satisfying and light. The best part? This royal-approved recipe takes just 10 minutes to prepare.
The secret behind this royal refresher
The Princess of Wales understands the importance of balanced, flavorful meals that don’t require hours in the kitchen. Her wellness team shared this simple yet sophisticated recipe with The Express, revealing the perfect combination of ingredients that makes this salad stand out. The sweet watermelon paired with savory feta creates an unexpected harmony that keeps you coming back for more.
What sets this salad apart is its strategic layering of textures and flavors. The crisp cucumber provides a refreshing crunch, while the creamy avocado adds richness and substance. The feta cheese brings a salty tang that perfectly complements the natural sweetness of the watermelon, creating a complex flavor profile that’s greater than the sum of its parts.
The dressing combines apple cider vinegar, fresh lime juice, and high-quality olive oil, creating a bright and zesty finish that ties all the ingredients together. This simple vinaigrette enhances the natural flavors of the ingredients without overpowering them, allowing each component to shine while working in harmony with the others.
Fresh mint leaves add an aromatic finishing touch that elevates this salad from simple to sophisticated. The herb’s cooling properties complement the watermelon’s sweetness while adding a subtle complexity that makes this dish truly memorable. This attention to detail shows why this salad has become a staple in the Princess’s repertoire.
Choosing the right feta transforms the dish
The type of feta cheese you select can significantly impact the final taste of your salad. Traditional Greek feta, made from sheep’s milk, offers a sharp, tangy flavor that stands up beautifully to the sweet watermelon. French feta tends to be milder and creamier, while Bulgarian feta provides a more robust, salty punch.
Store your feta in brine to maintain its moisture and prevent it from becoming too dry or crumbly. When adding it to the salad, crumble it by hand rather than using pre-crumbled varieties, as fresh-crumbled feta retains more moisture and flavor. This small detail makes a noticeable difference in the final presentation and taste.
Consider marinating your feta in olive oil with fresh herbs and black pepper for an hour before adding it to the salad. This extra step infuses the cheese with additional flavor that will complement the other ingredients. The marinated oil can then be used as part of your dressing, adding another layer of complexity to the dish.
For those who prefer a milder flavor, goat milk feta offers a gentler tang while maintaining the classic crumbly texture. Alternatively, try a mix of different fetas to create your own unique blend. The key is finding the right balance that works with your personal taste preferences.
Selecting the perfect watermelon makes all the difference
Finding the ideal watermelon is crucial for this salad’s success. Look for a melon that feels heavy for its size, indicating high water content and optimal ripeness. The bottom spot where it sat on the ground should be creamy yellow rather than white or pale green, suggesting it was allowed to ripen properly on the vine.
When you tap the watermelon, listen for a hollow sound rather than a dull thud. This indicates the flesh inside is crisp and properly ripe. The exterior should be firm and free from soft spots or bruises. These simple checks help ensure you’re starting with the best possible ingredients.
For optimal results, chill your watermelon before cutting it. This not only makes it more refreshing but also helps maintain its structure when cubed. Cut the watermelon into consistent, bite-sized cubes approximately one inch in size. This uniformity ensures each bite contains the perfect balance of ingredients.
Consider saving the watermelon rind for other uses. Many home cooks pickle the rind or transform it into traditional Indian bhaji, embracing a zero-waste approach that would surely align with the environmental consciousness often associated with the royal family. This resourceful practice adds value to what might otherwise be discarded.
The art of preparing perfect avocados
Selecting and preparing avocados requires careful timing and technique. Choose avocados that yield slightly when gently pressed but aren’t soft. For this salad, they should be ripe but firm enough to maintain their shape when cubed. To speed up ripening, place them in a paper bag with a banana or apple overnight.
Once ripe, store unused avocados in the refrigerator to slow down the ripening process. When preparing them for the salad, cut them just before serving to prevent browning. A quick toss in the lime juice from your dressing will help maintain their bright green color and add an extra layer of flavor.
To cube an avocado, cut it lengthwise around the pit, twist to separate the halves, and carefully remove the pit. Score the flesh in a grid pattern while still in the skin, then scoop out the cubes with a spoon. This method ensures uniform pieces that will distribute evenly throughout the salad.
If you need to prepare the avocados in advance, store the cubed pieces in an airtight container with a thin layer of water or lime juice on top. Place plastic wrap directly on the surface of the avocados before sealing the container to minimize exposure to air and prevent browning.
Creating the perfect dressing balance
The dressing for this salad might seem simple, but achieving the right balance is crucial. Start with a ratio of two parts olive oil to one part acid (combining lime juice and apple cider vinegar). The lime juice adds brightness while the apple cider vinegar provides depth and complexity to the overall flavor profile.
Choose a high-quality extra virgin olive oil that will complement rather than overpower the other ingredients. A mild to medium-bodied olive oil works best, allowing the fresh flavors of the fruits and vegetables to shine through. Avoid oils with an overly peppery or bitter finish.
When combining the dressing ingredients, whisk them together gradually to create an emulsion that will coat the salad ingredients evenly. Season with salt and freshly ground black pepper to taste, remembering that the feta will add additional saltiness to the final dish.
For those who find the apple cider vinegar too strong, try reducing the amount or substituting it with white wine vinegar for a milder tang. The key is adjusting the acid levels to your preference while maintaining the overall balance of the dressing.
Mastering the art of assembly
The order and timing of assembly play a crucial role in this salad’s success. Begin by combining the watermelon and cucumber in a large bowl. These sturdy ingredients can withstand a bit of tossing without losing their shape or texture. Add the dressing to these ingredients first, allowing them to marinate slightly.
Next, gently fold in the avocado cubes, being careful not to mash them. The goal is to maintain distinct pieces that will provide creamy bites throughout the salad. Add the feta cheese last, crumbling it over the top just before serving to prevent it from breaking down too much.
Fresh mint leaves should be torn rather than chopped to release their essential oils without bruising. Scatter them over the salad just before serving to maintain their bright color and aromatic properties. This final touch adds both visual appeal and a fresh burst of flavor.
For the best presentation, serve the salad immediately after assembly. If needed, you can prepare the components in advance and store them separately, combining them just before serving. This ensures each ingredient maintains its optimal texture and appearance.
Tips for making ahead and storage
While this salad is best enjoyed fresh, there are ways to prep components ahead of time for quick assembly. Cube the watermelon and cucumber up to 24 hours in advance, storing them separately in airtight containers in the refrigerator. The dressing can be prepared up to three days ahead and kept chilled.
If you need to transport this salad to a gathering, pack the components separately and assemble on site. Use mason jars or divided containers to keep ingredients fresh and prevent them from mixing until ready to serve. This method ensures each element maintains its intended texture.
When storing leftover salad, remember that the watermelon will continue to release liquid over time. Transfer any leftovers to an airtight container with good drainage or consume within a few hours of assembly for the best experience. The avocado may darken slightly, but the lime in the dressing helps minimize this.
For optimal freshness, avoid freezing any components of this salad. The high water content in watermelon and cucumber makes them unsuitable for freezing, as they become mushy when thawed. Similarly, avocado and feta cheese don’t maintain their textures well after freezing.
Serving suggestions and variations
This versatile salad works beautifully as a light main course or as part of a larger spread. Serve it alongside grilled proteins for a complete meal, or present it as an elegant first course at a summer dinner party. The bright colors and fresh ingredients make it an excellent choice for outdoor gatherings.
Consider adding thinly sliced red onion for extra bite, or include pitted kalamata olives for a Mediterranean twist. Some enjoy adding toasted pine nuts or sliced almonds for crunch. These modifications maintain the spirit of the original while offering new taste experiences.
For a more substantial meal, serve the salad over a bed of baby arugula or mixed greens. The peppery notes of arugula particularly complement the sweet watermelon and salty feta. You might also add grilled shrimp or chicken for added protein.
When entertaining, present the salad in a shallow, wide bowl to showcase the colorful ingredients. Garnish with additional mint sprigs and a drizzle of olive oil just before serving. Consider serving it with warm pita bread or crusty baguette slices to soak up the flavorful juices.
This elegant yet approachable salad represents the perfect balance of simplicity and sophistication. Its refreshing combination of flavors and textures has made it a favorite not only in royal circles but among home cooks seeking a memorable dish that’s both impressive and easy to prepare. The versatility of the ingredients allows for personal interpretation while maintaining the core elements that make it special.
Kate Middleton’s Refreshing Watermelon Salad
Course: SaladCuisine: British4
servings30
minutes40
minutes300
kcalA royal-approved summer salad that perfectly balances sweet watermelon with creamy avocado and tangy feta for an unforgettable combination of flavors.
Ingredients
3 cups seedless watermelon, cut into 1-inch cubes
1 English cucumber, chopped
1 ripe avocado, diced
1/2 cup crumbled feta cheese
1/4 cup fresh mint leaves, torn
1/4 cup extra virgin olive oil
Juice of 1 lime
2 tablespoons apple cider vinegar
Salt and freshly ground black pepper to taste
Directions
- In a small bowl, whisk together the olive oil, lime juice, and apple cider vinegar until well combined. Season with salt and pepper to taste. Set aside to allow the flavors to meld while preparing the other ingredients.
- Place the cubed watermelon and chopped cucumber in a large serving bowl. Pour half of the prepared dressing over these ingredients and gently toss to combine. This allows the fruits to marinate slightly while you prepare the remaining ingredients.
- Just before serving, add the diced avocado to the bowl. Drizzle with the remaining dressing and gently fold the ingredients together, being careful not to mash the avocado pieces.
- Sprinkle the crumbled feta cheese over the top of the salad. Tear the fresh mint leaves and scatter them over the salad. Gently toss one final time to incorporate all ingredients.
Notes
- Choose a watermelon that feels heavy for its size and has a creamy yellow spot on the bottom where it sat on the ground.
- For the best presentation and texture, serve this salad immediately after assembly.
- If preparing in advance, keep all components separate and combine just before serving.
- Try different varieties of feta cheese to vary the flavor profile. Greek or French feta work particularly well in this recipe.
- Save the watermelon rinds to make pickles or bhaji for a zero-waste approach.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: While it’s best served fresh, you can prep the components separately up to 24 hours in advance. Cut the watermelon and cucumber, prepare the dressing, and store everything separately in airtight containers in the refrigerator. Add the avocado, feta, and mint just before serving.
Q: What’s the best type of feta to use?
A: Traditional Greek feta made from sheep’s milk offers the best flavor and texture for this salad. However, French feta provides a milder, creamier option, while Bulgarian feta offers a more robust, salty taste. Choose based on your preference for strong or mild flavors.
Q: How can I prevent the avocado from browning?
A: The lime juice in the dressing helps prevent browning, but it’s best to add the avocado just before serving. If you need to cut it in advance, store the diced avocado in an airtight container with a thin layer of lime juice or water on top and plastic wrap pressed directly against the surface.
Q: Is there a way to make this salad more filling?
A: Yes! You can serve it over a bed of baby arugula or mixed greens, add grilled chicken or shrimp for protein, or include toasted pine nuts or sliced almonds for extra crunch and sustenance. It also pairs well with grilled proteins as a side dish.
