Watermelon Feta Salad (Print View)
Sweet watermelon, feta, cucumber and mint tossed with olive oil and lime for a bright, chilled summer dish.
# What You Need:
→ Produce
01 - 4 cups seedless watermelon, cut into 1-inch cubes
02 - 1 cup English cucumber, diced
03 - 1/4 small red onion, thinly sliced into half-moons
04 - 1/4 cup fresh mint leaves, hand-torn
05 - 1/4 cup fresh basil leaves, hand-torn (optional)
→ Dairy
06 - 3/4 cup feta cheese, crumbled
→ Dressing
07 - 2 tablespoons extra virgin olive oil
08 - 1 tablespoon fresh lime juice
09 - 1/2 teaspoon honey or agave syrup
10 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - In a large mixing bowl, gently combine the cubed watermelon, diced cucumber, sliced red onion, torn mint leaves, and basil if using. Toss lightly to distribute evenly.
02 - In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey or agave syrup, salt, and freshly ground black pepper until the mixture is well emulsified.
03 - Drizzle the prepared dressing over the watermelon mixture and toss gently to coat all ingredients without breaking the watermelon cubes.
04 - Scatter the crumbled feta cheese over the top of the salad and toss once more, very gently, just enough to distribute the cheese throughout. Serve immediately, garnished with additional mint leaves if desired.
# Expert Hints:
01 -
- Zero cooking means you stay cool and still eat something that feels intentional and beautiful.
- The sweet salty contrast between watermelon and feta is the kind of flavor pairing that makes people close their eyes when they take a bite.
- It comes together in fifteen minutes flat, which is faster than deciding what to order for takeout.
02 -
- Watermelon releases water fast once salted, so dress the salad no more than ten minutes before eating or you will end up with a soupy puddle at the bottom of the bowl.
- Tossing too aggressively turns watermelon cubes into mush, so treat the folding step like you are handling something fragile and precious.
03 -
- A thin drizzle of balsamic reduction over the finished salad adds a tangy depth that makes people ask what your secret ingredient is.
- Cut the watermelon slightly larger than you think it should be, because it shrinks a little in the tossing and you want those generous jewel like cubes on the plate.