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Watermelon Feta Salad with Mint and Lime-Honey Vinaigrette — Crisp Summer Side Pinterest recipe pin

Watermelon Feta Salad with Mint and Lime-Honey Vinaigrette

A bright summer side of chilled watermelon, drained feta, fresh mint, and an emulsified lime-honey dressing that stays crisp and refreshing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups seedless watermelon cut into 1-inch cubes (about 1/2 small melon)
  • 4 cups baby arugula or mixed baby greens
  • 6 ounces crumbled feta drained (about 1 cup)
  • 1/2 cup fresh mint leaves torn
  • 3 tablespoons fresh lime juice about 1 large lime
  • 1 tablespoon honey or 1 tablespoon maple syrup to substitute
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup toasted pumpkin seeds or chopped pistachios optional
  • Flaky sea salt and freshly ground black pepper to taste
Optional make-ahead
  • 1 cup cooked quinoa chilled (optional; add if making a grain bowl)

Equipment

  • 1 Sharp chef's knife and large cutting board
  • 1 3- to 4-quart mixing bowl
  • 1 Small whisk or 12-ounce jar with lid
  • 1 Fine-mesh sieve

Method
 

Prepare the watermelon and feta
  1. Chill the whole watermelon at least one hour if possible, then cut into uniform 1-inch cubes and place in a colander set over a bowl for 10 minutes to drain excess juice.
  2. Place the crumbled feta in a fine-mesh sieve over a small bowl and let drain 10 minutes; gently press to remove excess brine if packed in liquid.
Make the dressing
  1. In a small bowl or jar combine the lime juice, honey, and Dijon mustard, then slowly whisk in the olive oil until slightly thickened and glossy; season with a pinch of flaky salt and black pepper and taste to adjust.
Assemble
  1. In a large mixing bowl combine the drained watermelon, baby greens, drained feta, and torn mint; drizzle about two-thirds of the dressing over the salad and gently fold once or twice until ingredients are coated.
  2. Finish with remaining dressing on the side, sprinkle toasted pumpkin seeds or pistachios if using, season with a small final pinch of flaky salt, and serve immediately.

Notes

Drain both the watermelon and the crumbled feta to prevent a watery salad. Start with two-thirds of the dressing and add more at the table to avoid overdressing. For a heartier option, stir in 1 cup cooked, chilled quinoa and increase dressing slightly; allow the salad to rest 10 minutes for flavors to meld.