Name: Watermelon Salad with Feta
Prep time: 15 min
Total time: 15 min
Ingredients: 2 tablespoons extra-virgin olive oil; 3 tablespoons fresh lime juice; ½ clove garlic (minced); ¼ teaspoon sea salt; 5 cups cubed watermelon; 1 cup diced English cucumber (heaping); ¼ cup thinly sliced red onion; ⅓ cup crumbled feta cheese; 1 avocado (cubed); ⅓ cup torn fresh mint or basil leaves; ½ jalapeño or serrano pepper (thinly sliced, optional); sea salt

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This Watermelon Salad with Feta is a refreshing symphony of sweet, salty, and tangy flavors that’s perfect for warm days. Juicy watermelon cubes meet creamy feta cheese, creating a delightful contrast in every bite. Fresh mint adds a burst of herbal brightness, while a drizzle of olive oil ties it all together. It’s a dish that’s as vibrant to look at as it is to eat, with its bold reds and whites. Ready in just 15 minutes, it’s the ultimate no-fuss recipe for busy days or impromptu gatherings.

The combination of crisp watermelon and crumbly feta offers a satisfying play of textures that’s both light and indulgent. Each forkful delivers a cooling sensation, making it an ideal side for summer barbecues or picnics. The subtle saltiness of the feta enhances the watermelon’s natural sweetness, while a hint of lime juice adds a zesty kick. It’s a salad that’s not only delicious but also hydrating and packed with nutrients. Quick, easy, and utterly refreshing, this dish is sure to become a seasonal favorite.

Fresh & Flavorful Ingredients

For the Dressing:
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice (or substitute lemon juice for a slightly different flavor)
½ garlic clove, minced (use a garlic press for ease)
¼ teaspoon sea salt
For the Salad:
5 cups cubed watermelon (seedless works best)
1 heaping cup diced English cucumber (peeled if preferred)
¼ cup thinly sliced red onion (soak in cold water for 5 minutes to reduce sharpness)
⅓ cup crumbled feta cheese (goat cheese can be a tasty alternative)
1 avocado, cubed (add just before serving to prevent browning)
⅓ cup torn fresh mint or basil leaves (or a mix of both for extra flavor)
½ jalapeño or serrano pepper, thinly sliced (optional, for a spicy kick)
Sea salt, to taste

Simple Steps to a Refreshing Salad

Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, minced garlic, and sea salt until well combined. Set aside.
Arrange the Base: On a large plate or platter, arrange the cubed watermelon, diced cucumber, and thinly sliced red onion in an even layer.
Add the Dressing: Drizzle half of the prepared dressing over the watermelon, cucumber, and onion.
Layer the Toppings: Sprinkle the crumbled feta, cubed avocado, torn mint or basil leaves, and sliced jalapeño (if using) evenly over the salad.
Finish with Dressing: Drizzle the remaining dressing over the top of the salad.
Season and Serve: Lightly season with additional sea salt to taste. Serve immediately for the freshest flavor and texture.

Perfect Pairings: Serving Suggestions

This Watermelon Salad with Feta is a refreshing side dish that pairs beautifully with grilled proteins like chicken, shrimp, or salmon. For a light summer meal, serve it alongside crusty bread or a chilled soup like gazpacho. It’s also a standout addition to potlucks or picnics—just keep it chilled until ready to serve!

Mix It Up: Recipe Variations

Feel free to customize this salad to suit your taste! Swap the feta for goat cheese or omit it for a vegan version. Add a handful of arugula or spinach for extra greens, or toss in some toasted nuts like pistachios or almonds for crunch. If you’re not a fan of spice, skip the serrano pepper and add a pinch of black pepper instead.

Keep It Fresh: Storage Tips

This salad is best enjoyed immediately, but if you need to store it, keep the dressing separate and assemble just before serving. Store the chopped ingredients in an airtight container in the fridge for up to 1 day. The avocado may brown slightly, so you can add it fresh when ready to eat.

Quick Prep: Time-Saving Tips

To save time, use pre-cubed watermelon from the store or a melon baller for a fun twist. You can also prepare the dressing a day ahead and store it in the fridge. If you’re short on time, skip the red onion or use a mandoline slicer for quick, even cuts.

Essential Tools: Equipment Guidance

For this recipe, a sharp knife and cutting board are must-haves for chopping the watermelon, cucumber, and avocado. A whisk or small jar with a lid works perfectly for mixing the dressing. If you’re slicing the serrano pepper, consider wearing gloves to avoid irritation from the pepper’s oils.