Watermelon Feta Salad (Printable)
Juicy watermelon meets creamy feta and crisp cucumber with fresh mint for a refreshing summer dish.
# What You Need:
→ Produce
01 - 4 cups seedless watermelon, cubed (about 1 small watermelon)
02 - 1 cup cucumber, diced (about ½ medium cucumber)
03 - ¼ cup red onion, thinly sliced
04 - ¼ cup fresh mint leaves, chopped
→ Dairy
05 - ¾ cup feta cheese, crumbled
→ Dressing
06 - 2 tablespoons extra virgin olive oil
07 - 1 tablespoon fresh lime juice (or lemon juice)
08 - ½ teaspoon honey (optional)
09 - Salt and black pepper, to taste
# How-To Steps:
01 - In a large salad bowl, combine the cubed watermelon, diced cucumber, sliced red onion, and chopped mint.
02 - Gently add the crumbled feta cheese to the bowl.
03 - In a small bowl, whisk together the olive oil, lime juice, honey (if using), salt, and black pepper until well combined.
04 - Drizzle the dressing over the salad and toss gently to combine, being careful not to break up the watermelon cubes.
05 - Serve immediately, or chill in the refrigerator for up to 1 hour before serving.
# Expert Tips:
01 -
- The salty sweet combination hits that perfect spot where nothing else sounds quite right
- It comes together in literally fifteen minutes, making it impossible to mess up even on your busiest days
02 -
- This salad does not sit well dressed—the watermelon starts releasing water within twenty minutes and turns into soup
- Room temperature watermelon tastes sweeter and more fragrant than cold, so let your cubes sit out for fifteen minutes before assembling
03 -
- The secret to restaurant style presentation is using a melon baller instead of cubes—it looks impressive and the irregular shapes hold dressing differently
- Adding a tiny pinch of red pepper flakes wakes up all the flavors without making it spicy