Watermelon Feta Salad
This Watermelon Feta Salad recipe is one of our most popular summer side dishes! Tangy, salty feta cheese, cucumber, jalapeño, fresh basil and mint accent the sweet watermelon. Delicious and refreshing on a hot summer day.
Servings: 10
Equipment
- Cutting Board & Knife
- Large Salad Bowl
Ingredients
Dressing
- 2 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Fresh Lime Juice
- 2 Tablespoons Honey
- 1 clove Fresh Garlic, pressed
- ¼ teaspoon Kosher Salt
For the Salad
- 6 cups Cubed Watermelon (½ of an average melon for me)
- 2 English Cucumbers, diced
- ¼ Red Onion, thinly sliced
- 2 Jalapeño Peppers (seeds removed, thinly sliced)
- ½ cup Crumbled Feta Cheese
- ⅓ cup Fresh Mint Leaves, torn
- ⅓ cup Fresh Basil Leaves, torn
Optional Garnish
- 1 Avocado, cubed
Instructions
Make the Dressing
- In a small bowl, whisk together the olive oil, lime juice, honey, garlic and salt. Taste and adjust as desired.
Assemble the Salad (See Notes)
- Add the watermelon, cucumber, red onion, jalapeño, half of the mint, and half of the basil to a large salad bowl. Pour the dressing over and lightly toss to coat all of the salad.
- Top with crumbled feta, remaining mint and basil leaves, and avocado, if using. Chill in the fridge until ready to serve.
Notes
Making Ahead
Though this salad is best made as close to the serving time as possible, here are some tips for making it ahead:- If you are making this salad ahead of time, don't add the dressing or the cheese until just before serving.
- The watermelon will release juice as it sits. You can leave it in or drain it before dressing the salad.
How to Cut the Watermelon
See the blog article for detailed step-by-step instructions with photos. Approx. Nutrition Per Serving: Calories: 100 | Total Fat: 4g | Saturated Fat: 2g | Carbohydrates: 15g | Sugars: 12g | Protein: 3g | Fiber: 1g | Sodium: 200mg | Vitamin A: 10% DV | Vitamin C: 20% DV | Calcium: 6% DV | Iron: 2% DVNutrition
Calories: 100kcal
