Kate Middleton’s refreshing watermelon salad has taken social media by storm, and for good reason. This simple yet sophisticated combination of juicy watermelon, creamy avocado, and tangy feta cheese creates a perfect balance of flavors that’s impossible to resist. While royal watchers can’t confirm if it’s truly the Princess of Wales’ favorite, this viral sensation has won over countless fans with its effortless elegance and incredible taste.
The perfect combination of fresh ingredients
At the heart of this royal-inspired salad lies an expertly curated selection of ingredients. The star of the show is sweet, hydrating watermelon, cut into perfect bite-sized cubes that release their natural juices with each bite. English cucumber adds a subtle crunch and refreshing element that complements the watermelon’s sweetness, while creamy avocado brings richness and substance to the dish.
The addition of crumbled feta cheese transforms this simple fruit salad into something extraordinary. The salty, tangy cheese creates a beautiful contrast against the sweet watermelon, while fresh mint leaves add a burst of brightness that ties everything together. A light dressing of olive oil, lime juice, and apple cider vinegar enhances the natural flavors without overwhelming them.
What makes this combination truly special is how each ingredient plays its part perfectly. The watermelon provides hydration and natural sweetness, the avocado offers satisfying healthy fats, and the feta brings a savory element that makes the salad substantial enough for a complete meal. The cucumber adds a pleasant textural contrast and extra refreshing quality.
The beauty of this salad lies in its simplicity. You don’t need any special equipment or advanced cooking skills to create something worthy of royal approval. With just a few minutes of chopping and assembly, you can transform basic ingredients into an elegant dish that’s sure to impress at any summer gathering or casual lunch.
Simple steps to salad perfection
Creating this refreshing salad starts with selecting the perfect watermelon. Look for one that feels heavy for its size and has a yellow spot where it sat on the ground – this indicates ripeness. The key to success lies in cutting your watermelon into uniform, bite-sized cubes that are easy to eat and look visually appealing on the plate.
For the cucumber, an English variety works best as it contains fewer seeds and has a thinner skin that doesn’t require peeling. Slice it into half-moons or small cubes that match the size of your watermelon pieces. When choosing an avocado, select one that yields slightly to gentle pressure – it should be ripe but not overly soft.
The feta cheese can make or break this salad. Traditional Greek feta made from sheep’s milk offers the best flavor and crumbles beautifully over the other ingredients. Break it into small pieces rather than tiny crumbles to ensure its presence is felt in every bite. Fresh mint leaves should be torn gently rather than chopped to release their aromatic oils.
When it comes to assembly, layer the ingredients rather than tossing them immediately. Start with the watermelon and cucumber base, add the avocado chunks, then sprinkle with feta and mint. Only add the dressing and toss everything together just before serving to maintain the optimal texture of each component.
The secret behind the perfect dressing
The dressing for this salad is deceptively simple yet crucial to its success. Start with high-quality extra virgin olive oil as your base – its fruity notes complement the watermelon perfectly. Fresh lime juice adds brightness and helps prevent the avocado from browning, while a small amount of apple cider vinegar provides depth and complexity.
Some versions of the recipe call for a generous amount of apple cider vinegar, but many find this overwhelming. The key is to start with a small amount and adjust to taste. Remember that the feta already provides saltiness, so go easy on the salt in your dressing. A few grinds of fresh black pepper add a subtle warmth that brings out the best in every ingredient.
Timing is everything when it comes to dressing this salad. Combine your olive oil, lime juice, and apple cider vinegar in a small jar and shake well to emulsify. However, wait until the last possible moment to dress the salad. This prevents the watermelon from releasing too much juice and maintains the crisp texture of the cucumber.
If you’re planning to make this salad for a gathering, consider serving the dressing on the side. This allows guests to control the amount they prefer and ensures that any leftover salad stays fresh longer. The dressing can be made up to a day in advance and stored in the refrigerator – just bring it to room temperature and shake well before using.
Making it your own with variations
While the classic version of this salad is perfect as is, there’s room for personalization. Some prefer to add thinly sliced red onion for extra bite and color. The onion’s sharpness creates an interesting contrast with the sweet watermelon and can be softened by soaking the slices in cold water for 10 minutes before adding them to the salad.
For those who enjoy extra crunch, toasted pine nuts or slivered almonds make excellent additions. The nuts add another layer of texture and their subtle flavor complements the other ingredients without overpowering them. Some versions include arugula or baby spinach leaves to transform it into a more substantial green salad.
If you’re looking to experiment with herbs, fresh basil can be used alongside or instead of mint. The basil’s slightly peppery flavor works surprisingly well with watermelon and feta. For a different twist, try adding a small amount of fresh oregano – its Mediterranean flavor pairs beautifully with the feta cheese.
Those who prefer a sweeter flavor profile might enjoy a drizzle of honey in the dressing, while heat enthusiasts can add a pinch of red pepper flakes or a finely chopped chili. The salad can also be made vegan by replacing the feta with a dairy-free alternative or simply increasing the amount of avocado.
Tips for serving and presentation
Presentation plays a crucial role in making this salad as appealing as possible. Choose a large, shallow serving bowl or platter that allows the colorful ingredients to be displayed effectively. The contrast between the pink watermelon, green cucumber and mint, white feta, and creamy avocado creates a visually stunning dish.
Temperature is key when serving this salad. Chill the watermelon and cucumber before cutting, but allow the feta to come to room temperature for the best flavor. The avocado should be cut just before serving to prevent browning, and the mint leaves should be added last to maintain their vibrant color and prevent wilting.
For an elegant touch, consider serving individual portions in small glass bowls or on salad plates. This not only makes for a beautiful presentation but also ensures that each guest gets the perfect ratio of ingredients. If serving buffet-style, provide a slotted spoon to drain excess liquid that may accumulate at the bottom of the serving bowl.
When serving this salad at outdoor events, keep it chilled by placing the serving bowl in a larger bowl filled with ice. Have extra mint leaves and feta on hand for refreshing the presentation as needed. Remember that this salad is best enjoyed within an hour of assembly for optimal taste and texture.
Storage and make ahead tips
While this salad is best enjoyed fresh, there are ways to prep components in advance when time is limited. The watermelon and cucumber can be cut up to 24 hours ahead and stored separately in airtight containers in the refrigerator. This not only saves time but also allows excess moisture to drain, preventing a watery salad.
The dressing can be prepared up to three days in advance and stored in a sealed jar in the refrigerator. Bring it to room temperature and shake well before using. Fresh mint leaves can be washed and dried ahead of time, then stored between slightly damp paper towels in a plastic bag in the refrigerator.
If you find yourself with leftover salad, store the components separately if possible. The watermelon and cucumber can be drained and stored together, but keep the avocado, feta, and mint separate. Leftover dressed salad will become watery but can be repurposed by blending it into a refreshing smoothie or cold soup.
To minimize waste, save the watermelon rind for pickling or composting. Any unused mint stems can be added to water for a refreshing drink, while extra lime juice can be frozen in ice cube trays for future use. Even the avocado pit can be saved and planted to grow your own avocado tree.
Choosing the best ingredients
The success of this simple salad relies heavily on the quality of its ingredients. When selecting watermelon, look beyond just tapping – a ripe watermelon should have a rich, sweet smell at the stem end. The fruit should be symmetrical without irregular bumps, and the surface should be dull rather than shiny.
For the best feta cheese, seek out varieties made from sheep’s milk or a combination of sheep’s and goat’s milk. These traditional versions offer a more complex flavor profile than cow’s milk feta. They’re also typically less salty and have a creamier texture that works beautifully in this salad.
English cucumbers are ideal for this recipe as they contain fewer seeds and have a thinner, more edible skin than regular cucumbers. If using regular cucumbers, consider peeling them and removing the seeds to prevent excess moisture in the salad. Look for firm, dark green cucumbers without any soft spots.
When it comes to avocados, Hass varieties offer the best flavor and texture for this salad. To test for ripeness, remove the small stem at the top – if it’s green underneath, the avocado is perfect for use. If it’s brown, the avocado may be overripe. The fruit should yield slightly to gentle pressure but shouldn’t feel soft.
Seasonal adaptations and alternatives
While this salad shines brightest during watermelon season, variations can be enjoyed year-round. In early spring, try substituting strawberries or pink grapefruit segments for the watermelon. These fruits offer similar sweet-tart profiles and work wonderfully with the feta and mint combination.
During autumn months, crisp apple or pear can replace both the watermelon and cucumber, creating a seasonal variation that maintains the salad’s refreshing nature. The key is to choose fruits that offer a balance of sweetness and crispness. Pomegranate seeds make an excellent winter alternative, providing both sweetness and visual appeal.
For the cucumber component, jicama can be an excellent substitute when English cucumbers aren’t at their best. It provides similar refreshing crunch and neutral flavor that complements the other ingredients. In cooler months, very thinly sliced fennel can add a crisp texture and subtle anise flavor.
The mint can be replaced with other seasonal herbs as needed. In winter, try fresh dill or parsley, which are often more readily available and provide different but equally appealing flavor profiles. The important thing is to maintain the balance of sweet, salty, creamy, and fresh elements that makes the original version so successful.
Perfect pairings and serving suggestions
This versatile salad pairs beautifully with a variety of main dishes. For a light summer meal, serve it alongside grilled chicken or fish. The salad’s refreshing nature complements the smoky flavors from the grill perfectly. It also works well with simple sandwiches or as part of a Mediterranean-style mezze platter.
For drinks, consider serving the salad with a crisp white wine such as Sauvignon Blanc or a light rosé. The wine’s acidity complements the salad’s flavors without overpowering them. For non-alcoholic options, sparkling water infused with mint and lime makes a refreshing accompaniment.
The salad can be scaled up easily for larger gatherings or scaled down for an elegant lunch for one. When serving it as part of a larger meal, consider lighter accompaniments that won’t compete with its delicate flavors. A simple soup or fresh bread makes an ideal partner.
For a complete meal, serve smaller portions of the salad as a starter before a main course, or offer it as a palate-cleansing intermezzo between courses. Its refreshing nature makes it particularly suitable for outdoor dining and summer entertaining.
Transform leftovers into new dishes
If you find yourself with leftover salad components, there are countless creative ways to repurpose them. Undressed watermelon and cucumber can be blended into a refreshing summer smoothie or frozen into popsicles. Add a splash of lime juice and mint for extra flavor. The watermelon can also be pureed and frozen into ice cubes for adding subtle sweetness to sparkling water or cocktails.
Leftover feta cheese can be crumbled over other salads, added to omelets, or mixed into spreads. Extra mint leaves can be dried for tea or muddled into beverages. If you have remaining avocado, mash it with lime juice for a quick guacamole or spread it on toast for breakfast.
Even the watermelon rind can find new life – pickle it with vinegar and spices for a tangy condiment, or dice it finely to add to salsas. The cucumber can be quickly pickled with dill and garlic for a crunchy snack. With a little creativity, nothing needs to go to waste.
Consider incorporating leftover components into grain bowls or wraps for lunch the next day. The individual ingredients can also be used to garnish soups, add freshness to sandwiches, or create entirely new salad combinations. The possibilities are endless when you think outside the bowl.
This royal-inspired salad showcases how simple, quality ingredients can come together to create something truly special. While we may never know if it’s truly Kate Middleton’s favorite, one thing is certain – this refreshing combination of watermelon, feta, cucumber, and avocado has earned its viral status and deserves a place in your regular recipe rotation.
Kate Middleton’s Refreshing Watermelon Salad
Course: SaladCuisine: Mediterranean4
servings30
minutes40
minutes300
kcalA royal-approved summer salad featuring juicy watermelon, creamy avocado, and tangy feta that’s guaranteed to become your new favorite.
Ingredients
3 cups watermelon, cubed
1 English cucumber, chopped
1 ripe avocado, diced
1/2 cup feta cheese, crumbled
1/4 cup fresh mint leaves
1/4 cup olive oil
Juice of 1 lime
2 tablespoons apple cider vinegar (optional)
Salt and freshly ground black pepper to taste
Directions
- Select a ripe watermelon that feels heavy for its size and has a yellow spot where it sat on the ground. Cut the watermelon into consistent 1-inch cubes, removing any seeds. Place the cubed watermelon in a large bowl and refrigerate while preparing other ingredients.
- Cut the English cucumber into quarters lengthwise, then slice into bite-sized pieces similar in size to the watermelon cubes. If using a regular cucumber, peel it first and remove the seeds to prevent excess moisture in the salad.
- Just before serving, cut the avocado in half, remove the pit, and dice the flesh into cubes while still in the skin. Use a spoon to scoop out the diced avocado pieces. This method helps maintain the shape of the avocado cubes.
- Gently tear the mint leaves into small pieces to release their aromatic oils. Avoid chopping the mint with a knife as this can cause bruising and darkening of the leaves.
- In a small bowl or jar, combine the olive oil, fresh lime juice, and apple cider vinegar (if using). Whisk or shake well to emulsify the dressing. Season with salt and pepper to taste.
- Add the cucumber to the bowl with the watermelon. Drizzle with half of the prepared dressing and toss gently to combine. This allows the cucumber and watermelon to absorb some of the dressing’s flavors.
- Add the diced avocado, crumbled feta cheese, and torn mint leaves to the bowl. Pour the remaining dressing over the top and gently toss all ingredients together, being careful not to break up the avocado pieces.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while the ingredients are fresh and at their peak flavor.
Notes
- Choose a watermelon that is heavy for its size with a creamy yellow spot on the bottom where it sat on the ground – this indicates ripeness
- For best results, chill the watermelon and cucumber before preparing the salad
- The apple cider vinegar is optional – if you prefer a milder dressing, you can omit it
- Leftover salad components should be stored separately in the refrigerator
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: While it’s best served fresh, you can prep components separately up to 24 hours ahead. Cut and store watermelon and cucumber separately in airtight containers. Prepare the dressing and store in a jar. Wait to cut the avocado and add the dressing until just before serving to maintain optimal freshness and prevent browning.
Q: What can I substitute for feta cheese to make this dairy-free?
A: For a dairy-free version, you can omit the feta entirely and add extra avocado, or use a dairy-free feta alternative. Some people enjoy adding sliced almonds or pine nuts for a similar salty crunch. You could also try adding diced jicama or radish for extra crunch and a slight peppery flavor.
Q: My watermelon is releasing too much liquid. How can I prevent this?
A: After cutting the watermelon, place the cubes in a colander for about 10 minutes to drain excess liquid. You can also pat the cubes gently with paper towels. Additionally, adding the dressing just before serving will help prevent the salad from becoming too watery.
Q: What’s the best type of mint to use in this salad?
A: Fresh spearmint is the best choice as it has a sweet, bright flavor that complements the watermelon without overpowering it. However, regular garden mint or peppermint can also work. Avoid dried mint as it won’t provide the same fresh flavor profile.
