Watermelon Feta Salad Recipe
This invigorating Mediterranean salad marries the juicy sweetness of watermelon with the crispness of cucumber, balanced by creamy feta and aromatic herbs. A honey-lime vinaigrette adds a tangy finish that elevates every bite. For best flavor and texture, serve immediately after assembly.
Print
Pin
Servings: 8
Ingredients
For the Honey-Lime Dressing
- 2 tablespoons lime juice
- 1 –2 tablespoons high-quality extra virgin olive oil
- 2 tablespoons honey
- pinch of salt
For the Watermelon Salad
- 15 fresh basil leaves finely chopped
- ½ cup crumbled feta cheese or more as desired
- ½ medium watermelon peeled and cubed
- 1 English cucumber or Hot House cucumber, diced (approximately 2 cups)
- 15 fresh mint leaves chopped
Instructions
- Whisk together the honey, lime juice, olive oil, and a pinch of salt in a small mixing bowl until the dressing is well combined and smooth. Set aside.
- In a spacious bowl or a rimmed serving platter, combine the watermelon cubes, cucumber pieces, chopped mint, and basil.
- Drizzle the prepared dressing over the assembled salad and toss delicately to ensure even coating.
- Finish by scattering the crumbled feta on top and serve immediately.
Notes
Variations: Consider enhancing the salad with sliced shallots or red onions, creamy avocado chunks, or finely chopped hot peppers. A sprinkle of Aleppo-style pepper flakes can add subtle heat and depth.
Storage Tips: Given the high water content of both watermelon and cucumber, it's recommended to consume the salad on the day it is made. Leftovers may be kept in an airtight glass container in the refrigerator for up to two days, though texture and flavor may diminish.
Storage Tips: Given the high water content of both watermelon and cucumber, it's recommended to consume the salad on the day it is made. Leftovers may be kept in an airtight glass container in the refrigerator for up to two days, though texture and flavor may diminish.