Why Make This Recipe
Watermelon Feta Salad is a refreshing choice for any meal, especially during warm weather. The combination of sweet, juicy watermelon and salty feta cheese creates a delightful contrast. Not only is it delicious, but it’s also packed with nutrients. If you enjoy fresh flavors, you might also like to explore an antipasto salad for another light and tasty dish.
How to Make Watermelon Feta Salad
Ingredients:
- 4 cups watermelon, mini and seedless, rind removed and cubed
- 2 Persian cucumbers, chopped
- 1 cup blueberries, fresh
- 3 ounces feta cheese, cubed
- 1 tablespoon mint, chopped
- 1 tablespoon basil, chopped
- 1 lime, juiced
- Salt, freshly ground pepper
- 1 tablespoon extra virgin olive oil
Directions:
- In a large bowl, combine the watermelon, cucumbers, blueberries, and feta cheese.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and gently toss to combine.
- Top the salad with the chopped mint and basil.
- Serve immediately and enjoy!
How to Serve Watermelon Feta Salad
This salad can be served as a side dish or a light meal. Pair it with grilled meats or enjoy it on its own. For a more substantial meal, you might consider adding protein, such as chicken or shrimp. If you like variations of salads, try a refreshing Asian chicken salad for another option.
How to Store Watermelon Feta Salad
To store any leftovers, place them in an airtight container and refrigerate. However, it’s best enjoyed fresh as the watermelon can become mushy over time. If you’re looking for a way to enjoy baked dishes, check out this baked eggplant parmesan with a feta twist.
Tips to Make Watermelon Feta Salad
To enhance the flavors, you can chill the salad for 30 minutes before serving. This allows the ingredients to meld together nicely. Additionally, if you want to change up the taste, sprinkle some nuts on top for added crunch. You can also try this delightful avocado feta toast delight for a quick snack.
Variation
Feel free to add other ingredients to suit your taste. For instance, a sprinkle of toasted almonds or walnuts can bring extra texture. You might also consider adding some arugula or spinach for a green boost. You may also find Asian Chicken Salad useful.
FAQs
1. Can I use frozen watermelon?
It’s best to use fresh watermelon for this salad, as the texture of frozen watermelon may not hold up well.
2. How long does this salad last in the fridge?
The salad is best eaten within 1-2 days to maintain its freshness.
3. Can I add other fruits?
Absolutely! Fruits like strawberries or peaches could complement the salad beautifully.
Conclusion
Watermelon Feta Salad is a refreshing and healthy option perfect for summer. For additional recipe ideas, consider checking out this watermelon, feta, and mint salad recipe or try this easy watermelon feta salad for another delightful dish. Enjoy your meal!
Print
Watermelon Feta Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing salad combining sweet watermelon and salty feta cheese, perfect for warm weather.
Ingredients
- 4 cups watermelon, mini and seedless, rind removed and cubed
- 2 Persian cucumbers, chopped
- 1 cup blueberries, fresh
- 3 ounces feta cheese, cubed
- 1 tablespoon mint, chopped
- 1 tablespoon basil, chopped
- 1 lime, juiced
- Salt, freshly ground pepper
- 1 tablespoon extra virgin olive oil
Instructions
- In a large bowl, combine the watermelon, cucumbers, blueberries, and feta cheese.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and gently toss to combine.
- Top the salad with the chopped mint and basil.
- Serve immediately and enjoy!
Notes
For best flavor, chill the salad for 30 minutes before serving. Consider adding nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg