Watermelon Salad With Feta

5 from 2 votes

Watermelon Salad With Feta

This Watermelon Salad is uniquely refreshing. Made with tangy feta, a honey lime dressing, and fresh basil throughout every bite. Ready in 15 minutes.

Prep Time15

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Servings: people

Author: Bailey

Equipment

bowls for mixing
sharp knife

Ingredients

6-8 cups watermelon, cubed seedless. About half of a large watermelon.
1 english cucumber, chopped or Persian cucumbers (about 2 cups)
⅓ cup feta, crumbled
¼ cup fresh basil, chopped

Honey Lime Dressing

¼ cup watermelon juice *see notes
¼ cup fresh lime juice about 2 limes squeezed. More for garnish
½ tsp fresh cracked pepper
¼ tsp salt
½ tsp tajin seasoning optional! more for garnish if desired.
1 Tbsp honey
1 Tbsp whole grain mustard more as needed

Instructions

Slice watermelon into small cubes. Discard the rind. Place the cubed watermelon in a large bowl. Save ¼ cup of watermelon juice in a small mixing bowl (see notes)
Next slice up and cube cucumbers, finely chop the basil and add to the large mixing bowl with watermelon cubes. Add the feta.
Make the dressing. In a bowl or jar, muddle the watermelon or juice from the watermelon slicing. Add the seasonings, mustard, lime juice, honey. whisk, give it a taste and add more honey or mustard if desired.
Add the dressing to the watermelon cucumber mixture. Toss the salad gently, garnish with extra lime slices and a dash of tajin (optional) and serve!

Notes

Cube the watermelon in small bite sized pieces, evenly in size.
If you don't have much watermelon juice from the fresh watermelon, just muddle a few pieces of watermelon in a bowl or jar. This juice helps thin the dressing without taking any flavor away.
Taste the dressing. You may want a touch more honey, it's easy to customize.
Eat the salad the day of making for the best textures.
Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition