Watermelon Feta Salad Recipe
A refreshing summer dish, this Watermelon Feta Salad combines sweet watermelon, salty feta, fragrant herbs, and a tangy lime-balsamic dressing for the perfect light and vibrant side.
12 Servings
Ingredients
- ½ large chilled seedless watermelon cut into 1-inch cubes
- 1 small red onion thinly sliced
- 1 cup fresh basil leaves thinly sliced
- 1 cup fresh cilantro chopped
- ½ cup fresh mint leaves minced
- 2 limes juiced
- 4 ounces crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar or more, to taste
- Salt and ground black pepper to taste
Instructions
Prepare the ingredients.
- Begin by cubing the chilled watermelon into 1-inch pieces. Place them in a large mixing bowl. Thinly slice the red onion and add it to the bowl along with the cubed watermelon.
Add the fresh herbs.
- Carefully slice the basil leaves into thin ribbons, chop the cilantro, and mince the mint leaves. Add all prepared herbs to the watermelon mixture to ensure even distribution of flavors.
Incorporate the feta cheese.
- Gently sprinkle the crumbled feta cheese into the bowl. Be cautious when mixing to avoid breaking up the watermelon cubes or crushing the cheese.
Prepare the dressing.
- In a small bowl or measuring cup, combine the freshly squeezed lime juice, olive oil, and balsamic vinegar. Whisk until well blended. Season the dressing lightly with salt and black pepper according to taste preferences.
Combine the salad.
- Pour the prepared dressing over the watermelon, herbs, and feta mixture. Using a large spoon or salad tongs, gently toss all ingredients until evenly coated. Be careful not to overmix, as this can cause the watermelon to release excess juice.
Serve.
- The salad may be served immediately for a fresh and crisp texture. Alternatively, cover and refrigerate for up to one hour before serving to allow the flavors to meld together.
Notes
This recipe is naturally gluten free. However, it is recommended to verify all ingredient labels, especially the feta cheese and balsamic vinegar, to ensure they are certified gluten free and processed in a gluten-free environment to avoid any risk of cross-contamination.