Refreshing Watermelon and Feta Salad Recipe – Perfect Summer

Watermelon and Feta Salad is a refreshing and flavorful dish that perfectly balances the sweetness of juicy watermelon with the creamy saltiness of feta cheese. This simple yet elegant salad is ideal for summer gatherings, picnics, or light lunches. The combination of fresh mint, tangy lime dressing, and crisp cucumbers enhances the taste, making it a must-try recipe for warm weather. Not only is this salad delicious, but it is also packed with hydration and nutrients, making it a healthy addition to your diet.

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Nutrition Information (Per Serving)

• Calories: 150 kcal
• Carbohydrates: 18g
• Protein: 4g
• Fat: 7g
• Saturated Fat: 4g
• Fiber: 2g
• Sugar: 12g
• Sodium: 200mg

Recipe Details

• Prep Time: 15 minutes
• Active Time: 10 minutes
• Resting Time: 10 minutes
• Total Time: 35 minutes
• Cuisine: Mediterranean, American
• Course: Salad, Side Dish
• Servings: 4
• Calories per Serving: 150 kcal

Equipment Needed

• Large mixing bowl
• Sharp knife
• Cutting board
• Small whisk or fork
• Serving platter

Ingredients

• 4 cups seedless watermelon, cubed
• 1 cup feta cheese, crumbled
• ½ cucumber, thinly sliced
• ¼ red onion, thinly sliced
• ¼ cup fresh mint leaves, chopped
• ¼ cup fresh basil leaves (optional)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lime juice (or lemon juice)
• 1 teaspoon honey (optional for added sweetness)
• Salt and black pepper to taste
• ¼ teaspoon chili flakes (optional for a spicy kick)
• ¼ cup toasted walnuts or almonds (optional for crunch)

Instructions

Step 1: Prepare the Ingredients

1. Start by cutting the watermelon into bite-sized cubes. If using a whole watermelon, slice it in half, remove the rind, and dice the flesh into uniform pieces.
2. Slice the cucumber thinly and cut the red onion into fine slivers.
3. Crumble the feta cheese and chop the fresh mint and basil leaves.

Step 2: Make the Dressing

4. In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper. Adjust seasoning as needed.

Step 3: Assemble the Salad

5. In a large mixing bowl, gently combine watermelon, cucumber, red onion, and fresh herbs.
6. Drizzle the prepared dressing over the salad and gently toss everything to ensure even coating.
7. Sprinkle crumbled feta cheese and toasted nuts on top.
8. Add a pinch of chili flakes for a hint of spice if desired.

Step 4: Rest and Serve

9. Let the salad sit for about 10 minutes to allow the flavors to meld.
10. Serve immediately on a large platter, garnished with extra mint leaves.

Tips for the Best Watermelon and Feta Salad

• Choose ripe watermelon: A sweet, juicy watermelon enhances the overall taste of the salad. Look for one that has a uniform shape and a yellow field spot.
• Use high-quality feta cheese: Greek feta works best, as it is creamy yet firm enough to hold its shape.
• Customize your flavors: Try adding arugula for a peppery bite or balsamic glaze for an extra depth of flavor.
• Serve chilled: Keep the watermelon and feta refrigerated before assembling for a cool and refreshing salad.

Storage Instructions

This salad is best enjoyed fresh. However, if you have leftovers:

• Store in an airtight container in the refrigerator for up to 24 hours.
• Avoid adding the dressing in advance, as it can make the salad watery.
• Refrain from freezing, as the watermelon will lose its texture.

Conclusion

The Watermelon and Feta Salad Recipe is a delightful and nutritious dish that celebrates summer flavors. Whether served as a light appetizer or a side dish, this refreshing salad is perfect for any occasion. The contrast between sweet, salty, and tangy flavors makes every bite exciting. Try it for your next summer barbecue, potluck, or picnic, and enjoy a burst of freshness in every bite!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.