Watermelon-Feta Salad

The MVP of summer fruit, sweet and juicy watermelon is perfectly refreshing all on its own. But by simply adding cucumbers, mint, red onion, and tangy feta with a very simple vinaigrette (just olive oil + red wine vinegar), you've got yourself a mean summer salad. It’s the perfect balance of sweet and salty flavors that will pair perfectly with practically any summer meal (or all on its own, straight out of the bowl—I won’t judge).

How To Make Watermelon Feta Salad

INGREDIENTS

• Dressing: I used red wine vinegar, olive oil, and salt to create the dressing, but feel free to adjust to taste! You can swap out the red wine vinegar for balsamic vinegar or reduce the salt.
• Watermelon: Pick a seedless watermelon if you can, but if you can’t find one, then remove the seeds before chopping into cubes.
• Cucumber: I added some extra flavor and crunch with chopped cucumber, but you can leave it out if you want to focus on the watermelon.
• Feta: I love the saltiness and crumbliness of feta, but if you're not a fan, fresh mozzarella balls or goat cheese would work too. If you choose to go with feta, be sure to taste the salad before adding more salt, just in case the feta adds enough salt for you.
• Mint: Mint will oxidize once cut and will blacken even faster once dressed in vinaigrette. It's best to serve quickly after all the ingredients are mixed. If your mint does start to oxidize, add some more fresh mint on top right before serving for eye-popping colors.
• Red Onion: To take some of the harsh bite out of red onions, slice and soak 'em in water for about 15 minutes, then drain and pat dry before using.

STEP-BY-STEP INSTRUCTIONS

The first step in making this salad is to create the dressing. In a small bowl, whisk together all of the ingredients. Alternatively, you can add all of your dressing ingredients into a mason jar and shake until combined. I recommend tasting before adding any more salt, and adjusting as needed.

After chopping your watermelon, cucumber, mint, and red onion, toss them in the bowl you want to serve your salad in. You can add the crumbled feta now, or wait until it's fully mixed and dressed if you want to keep it on top. Personally, I can't get enough of feta, so I like to add some now and before I serve.

Once you’ve got all your ingredients in the bowl, it’s time to incorporate your dressing. Pour it over your salad, and toss everything together to combine. I recommend adding a bit of dressing at a time, and adjusting for how dressed you like your salad.

To complete your salad, topping it with some more fresh mint and a few more crumbles of feta if you love the tangy bite. If you want even more salt, sprinkle with flaky sea salt for the final finishing touch.

Storage

I recommend only serving this salad right when you're ready to eat it for the freshest possible flavor. This salad (especially the mint) can turn soggy if it sits with the dressing, and it's quick to prepare, so it's worth only making it before you're ready to serve. That being said, you can get ahead by prepping your dressing and cutting your watermelon up to 3 days ahead of time.

What To Serve With Watermelon Feta Salad

With the sweet and salty balance, this easy summer side goes perfectly along with grilled chicken, salmon, grilled steak, or even a burger—beef, chicken, or veggie! If you want to make this for a potluck, I highly recommend serving this alongside some grilled veggies and your favorite summer salad, whether that's a potato salad or pasta salad.