Watermelon Feta Salad
Yield: 8 servings
Calories: 134kcal
The perfect summer side dish for a barbecue, light and healthy watermelon salad with crumbles of feta tossed in a tangy herb-lime dressing.
Ingredients
Watermelon Salad
- ¼ cup (60 ml) red wine vinegar
- 2 tablespoons (30 ml) honey, pure maple syrup
- ½ cup (57 g) thinly sliced red onions, ⅛" thick
- 6 cups (960 g) diced watermelon, ¾" pieces, seedless
- 2 cups (251 g) sliced English cucumber, halved, ¼" thick
- ¼ cup sliced radish, halved, ⅛" thick
- 2 ounces (60 g) feta cheese, crumbled, about ⅓ cup
Herb-Lime Dressing (about 2/3 cup)
- 1 teaspoon lime zest
- ¼ cup (60 ml) lime juice
- 2 tablespoons (30 ml) honey
- 1 tablespoon red wine vinegar, or apple cider vinegar
- 1 tablespoon (2 g) thinly sliced basil, plus more for garnish
- 1 tablespoon (2 g) thinly sliced mint, plus more for garnish
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup (60 ml) avocado oil, or olive oil
Instructions
- Pickle the Onions - In a small bowl, whisk together 1/4 cup red wine vinegar and 2 tablespoons of honey. Add the sliced red onions and allow them to sit for at least 15 minutes. Drain well before adding to the salad.
- Prepare the Watermelon - In a large serving bowl, add the watermelon, cucumber, and radish, set aside.
- Make the Dressing - In a medium bowl, whisk together lime zest, lime juice, 2 tablespoons honey, chopped basil, chopped mint, 1 tablespoon apple cider vinegar, salt, and black pepper. Slowly drizzle in the avocado oil, consistently whisking until a lightly thickened dressing forms. Taste and season with more salt and pepper as desired.
- Mix the Salad - Drizzle half of the dressing over the salad, then gently toss to combine.
- To Serve - Garnish with feta cheese, basil, and mint leaves. Serve immediately with dressing on the side.
Notes
- Recipe Yield: 8 cups
- Serving Size: 1 cup
- Storing: Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 134kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 229mg | Potassium: 213mg | Fiber: 1g | Sugar: 11g | Vitamin A: 750IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg
Recipe Link
Recipe Video