If you are searching for a refreshing and vibrant dish that perfectly balances sweet and savory flavors, this Watermelon and Feta Salad Recipe is a total winner. Juicy, bite-sized watermelon cubes mingle effortlessly with creamy, crumbly feta and a lively mix of fresh herbs, all brought together by a simple tangy dressing. This salad is as delightful to the eyes with its burst of colors as it is to the palate, offering an explosion of texture and zest in every forkful. It’s not just a salad; it’s the ultimate summertime treat that makes eating healthy feel like a celebration.
Ingredients You’ll Need
This salad shines because of its straightforward, fresh ingredients. Each component plays an essential role, from the sweet crunch of watermelon to the salty tang of feta, and the aromatic herbs that lift every bite.
- 3 Tablespoons extra-virgin olive oil: This adds a rich, smooth base to the dressing and helps meld all the flavors together.
- 2 Tablespoons red wine vinegar: Provides a bright, tangy contrast to the sweetness of the watermelon.
- ½ teaspoon kosher salt: Enhances the natural flavors without overpowering the delicate ingredients.
- 4 cups seedless watermelon, cut into 1-inch cubes: The star ingredient, juicy and refreshingly sweet with a crisp bite.
- ½ cup cucumber, seeded and cut into ½-inch pieces: Adds a cool crunch and extra hydration.
- ½ cup feta cheese, crumbled: Brings a creamy, salty tang that balances the fruit’s sweetness.
- ¼ cup fresh basil, roughly chopped: Infuses a sweet, peppery aroma that lifts the salad.
- ¼ cup chopped mint: Adds a refreshing finish that awakens the palate.
- 2 teaspoons flaky sea salt: Sprinkled on top for a delicate finishing touch that enhances texture and flavor.
How to Make Watermelon and Feta Salad Recipe
Step 1: Make the Dressing
Start by whisking together the extra-virgin olive oil, red wine vinegar, and kosher salt in a large mixing bowl until the mixture is smooth and well combined. This simple dressing will bring a wonderful tang that complements the watermelon’s natural sweetness beautifully.
Step 2: Add the Fresh Ingredients
Gently fold in the watermelon cubes, cucumber pieces, crumbled feta cheese, and roughly chopped basil into your dressing bowl. Each ingredient contributes a unique texture and flavor, creating a multilayered salad that is each bite more exciting than the last.
Step 3: Toss with Care
Lightly toss all the ingredients so the dressing evenly coats every piece without breaking apart the watermelon. Being gentle here keeps the watermelon cubes intact and ensures an inviting presentation with every serving.
Step 4: Finish with Herbs and Salt
Transfer the salad to a serving bowl and sprinkle the chopped mint and flaky sea salt over the top. This step adds a final burst of freshness and a hint of crunch, taking the salad from delicious to absolutely irresistible.
Step 5: Serve Immediately
Enjoy the Watermelon and Feta Salad Recipe right away to savor its freshest textures and flavors. Freshly tossed, it offers the perfect balance of juicy, creamy, and crisp that you don’t want to miss.
How to Serve Watermelon and Feta Salad Recipe
Garnishes
For an extra pop, add a few whole basil leaves or a sprinkle of toasted pine nuts. These garnishes lend a beautiful visual contrast and add layers of flavor and texture that will make your salad truly special.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish, making it a colorful and refreshing side that brightens up any summer meal. It also works well alongside light sandwiches or as a vibrant starter at a casual gathering.
Creative Ways to Present
Try serving this salad in hollowed-out watermelon bowls or on a bed of mixed greens to elevate its presentation. For parties, layer it in clear glass jars to show off the vivid colors, making it as much a feast for the eyes as for the taste buds.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cover your salad tightly and refrigerate. It’s best enjoyed within 24 hours to keep the watermelon from releasing too much juice and the texture of the salad crisp and fresh.
Freezing
Freezing this salad is not recommended since watermelon and cucumber have high water content and will become mushy upon thawing. It’s best enjoyed fresh to appreciate the crisp texture and vibrant flavors.
Reheating
This salad is meant to be served cold and fresh, so reheating is not suggested. The beauty of the Watermelon and Feta Salad Recipe is in its crisp, refreshing qualities that warm temperatures would diminish.
FAQs
Can I use frozen watermelon for this salad?
Frozen watermelon is not a great substitute because it loses its firm texture when thawed and becomes watery, which would affect the salad’s crispness and overall texture.
Is there a substitute for feta cheese?
Yes! If you want a dairy-free option, try using vegan cheese or omit it completely, perhaps adding toasted nuts for crunch and flavor instead.
How do I keep the salad from becoming soggy?
To prevent sogginess, prepare the salad just before serving and avoid tossing it too vigorously. Also, remove cucumber seeds before cutting to minimize excess moisture.
Can I add other fruits or vegetables?
Absolutely! Adding ingredients like thinly sliced red onion, avocado, or even blueberries can give the salad an exciting twist while maintaining its refreshing vibe.
What kind of vinegar works best in the dressing?
Red wine vinegar is perfect for its mild tanginess, but you can experiment with white balsamic or apple cider vinegar for subtle flavor variations that still complement the watermelon beautifully.
Final Thoughts
This Watermelon and Feta Salad Recipe is a joyful celebration of fresh, summery flavors that’s incredibly easy to make and impossible not to love. Whether you’re hosting friends or just craving a healthy, delicious snack, this salad delivers vibrant colors and a perfect harmony of tastes and textures. I can’t wait for you to try it and add it to your favorite seasonal dishes!
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Watermelon and Feta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant Watermelon and Feta Salad combining sweet watermelon, crisp cucumber, salty feta cheese, and fresh herbs, all tossed in a tangy olive oil and red wine vinegar dressing. Perfect for a light summer appetizer or side dish.
Ingredients
Dressing
- 3 Tablespoons extra-virgin olive oil
- 2 Tablespoons red wine vinegar
- ½ teaspoon kosher salt
Salad
- 4 cups seedless watermelon, cut into 1-inch cubes
- ½ cup cucumber, seeded and cut into ½-inch pieces
- ½ cup feta cheese, crumbled
- ¼ cup fresh basil, roughly chopped
- ¼ cup chopped mint
- 2 teaspoons flaky sea salt
Instructions
- Make the dressing: In a large mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, and kosher salt until well combined. This creates a tangy base to enhance the salad flavors.
- Add salad ingredients: Gently add the watermelon cubes, cucumber pieces, crumbled feta cheese, and chopped fresh basil to the bowl with the dressing. Each ingredient adds a distinct texture and flavor to the salad.
- Toss the salad: Toss all the ingredients together gently to ensure the dressing coats every piece evenly. Take care not to over-mix, so the watermelon holds its shape.
- Finish with herbs and salt: Transfer the tossed salad to a serving bowl. Sprinkle chopped mint and flaky sea salt over the top for a burst of freshness and extra flavor right before serving.
- Serve promptly: Serve the salad immediately, as the ingredients are freshest and most vibrant just after assembly.
Notes
- Use seedless watermelon for ease of eating and presentation.
- Adjust the flaky sea salt based on your taste preference and the saltiness of the feta.
- For extra crunch, consider adding sliced red onion or toasted nuts like pistachios.
- This salad is best served fresh; avoid making too far in advance to prevent watermelon juice from diluting the flavors.
- For a citrusy twist, add a squeeze of fresh lime or lemon juice with the dressing.
