Watermelon Feta Salad Mix (Printer version)

Sweet watermelon cubes with tangy feta, mint, and lime dressing combine in a fresh, vibrant salad.

# What You'll Need:

→ Produce

01 - 4 cups seedless watermelon, cut into 1-inch cubes
02 - 1/4 cup red onion, thinly sliced
03 - 1/4 cup fresh mint leaves, roughly chopped

→ Dairy

04 - 3/4 cup feta cheese, crumbled

→ Dressing

05 - 2 tablespoons fresh lime juice (about 1 lime)
06 - 1 tablespoon extra-virgin olive oil
07 - 1/2 teaspoon honey
08 - Pinch of salt
09 - Freshly ground black pepper, to taste

# Directions:

01 - Place the watermelon cubes, sliced red onion, and chopped mint leaves in a large mixing bowl.
02 - Whisk together lime juice, olive oil, honey, salt, and black pepper in a small bowl until fully combined.
03 - Pour the dressing over the watermelon mixture and gently toss to coat evenly.
04 - Sprinkle crumbled feta cheese over the salad and carefully toss again to distribute without breaking the cheese apart.
05 - Transfer to serving dishes immediately, optionally garnishing with extra mint leaves.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means relief when you're too hot to cook.
  • The contrast between sweet, salty, and tangy feels fancy but tastes honest, like you know a secret about flavor.
  • It's naturally vegetarian and gluten-free, so you're never explaining ingredients to anyone at the table.
02 -
  • Don't make this ahead thinking it'll keep, because the watermelon releases water and everything gets soggy within an hour, turning your beautiful salad into a disappointing bowl of juice.
  • The feta texture matters more than you'd think, so if you're using something labeled feta but it tastes plasticky or has weird additives, your salad will taste off no matter what else you do.
03 -
  • Buy your watermelon from someone who'll let you tap it and listen, because a hollow thump means it's ripe and sweet inside, and that single check changes everything.
  • If your feta is very salty, soak the crumbles in cold water for five minutes and drain them well, because that one step rescues an aggressive cheese and makes the whole salad brighter.
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