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Watermelon Feta Salad
nibbleboard.com/recipes/watermelon-feta-salad
Ingredients
Dressing
- 2 tablespoons honey
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 to 2 tablespoons extra virgin olive oil
- Pinch of salt
Salad
- ½ seedless watermelon (about 2 lbs), peeled and cubed
- 1 English cucumber, cubed (about 2 cups)
- 15 fresh mint leaves, chopped
- 15 fresh basil leaves, chopped
- ½ cup crumbled feta cheese (or more to taste)
Instructions
- Whisk together the honey, lime juice, olive oil, and a pinch of salt in a small bowl until smooth. Set the dressing aside.
- Combine the watermelon cubes and cucumber in a large serving bowl.
- Scatter the chopped mint and basil over the watermelon and cucumber.
- Drizzle the honey-lime dressing over the salad and gently toss to combine — be careful not to crush the watermelon.
- Top with crumbled feta cheese and serve immediately.
Nutrition per Serving
122Calories
4gProtein
15gCarbs
6gFat
Chef Tips
- Chill the watermelon for at least 2 hours before cutting — cold watermelon holds its shape better and tastes more refreshing.
- Add the feta after tossing so it stays in visible crumbles on top rather than dissolving into the dressing.
- If you can find Greek feta (packed in brine), use it — it's creamier and tangier than the pre-crumbled kind.
- Pat cucumber pieces dry with a paper towel if they're very wet to prevent the salad from getting watery.
- This salad doesn't store well — the watermelon releases liquid as it sits. Make it right before serving for the best texture.
Storage
Leftovers can be stored covered in the fridge for up to 1 day, but the texture softens as watermelon releases liquid. Best eaten fresh.