Saladscarlsbadcravings5.0
Watermelon Salad with Feta, Basil and Mint
This Watermelon Feta Salad is summer in a bowl! It’s light, bright and refreshing, with a hypnotic combination of sweet-salty, tangy, herbaceous flavors. Plus, once you see how easy and versatile it is to make, (add whatever you want!) you’ll be making it all summer long! This Watermelon Salad recipe is made with sweet juicy watermelon, plump peaches, succulent blackberries, crispy cucumbers, zippy red onions, tangy feta, minty mint, sweet basil and caramelized pecans piled on a bed of peppery arugula drizzled with sweet and tangy balsamic poppy seed dressing. This Watermelon Feta Mint Salad is perfect for lunches, summer potlucks, picnics and cookouts because it can be made ahead (just add the watermelon), is utterly addicting, and always disappears in a flash.
👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 25 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
📝 Preparation Steps
1
Refrigerate whole or cubed watermelon before making the salad so it has time to chill. You may cube the watermelon up to 4 days head of time, but the longer it sits, the less juicy it will become.
cubed watermelon6 cups
2
Whisk the dressing ingredients together in a bowl or shake in a jar; refrigerate for at least ⏱️ 20 minutes or up to 3 days. If you’re in a rush, pop it in the freezer for ⏱️ 30 minutes to speed up the chilling.
3
Add the arugula to a large bowl, followed by the rest of the salad ingredients. Drizzle with the desired amount of dressing and top with lots of freshly cracked pepper. Serve immediately. (Only add the watermelon if serving immediately; otherwise, hold the watermelon until ready to serve because it releases a lot of juices—see MAKE AHEAD tips in the Notes below.)
4
If expecting leftovers:
5
Toss the arugula, feta, nuts, blueberries and peaches together. Serve the watermelon and dressing on the side. This will prevent the salad from getting soggy from the melon when storing.
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