Watermelon Feta Salad Recipe with Honey Lime Vinaigrette
Watermelon Feta Salad is a bright, fresh summer salad made with fresh watermelon, feta cheese, red onion, and mint leaves tossed in a honey lime vinaigrette, ready in under 10 minutes!
Servings: 4 servings
Calories: 254kcal
Ingredients
- 6 cups watermelon seedless, cubed
- 1/2 cup red onion finely sliced
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh mint leaves roughly chopped
For the Dressing
- 2 medium limes juice only
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon kosher salt or to taste
Instructions
- In a medium mixing bowl, whisk together all of the vinaigrette ingredients until well-combined.
- Add the watermelon, red onion, feta, and mint leaves and gently toss everything together until mixed and coated in the dressing.
Notes
Storage
Refrigerate this watermelon salad for 2-3 days in an airtight container. You may get less days if your watermelon was already really ripe when you cut it.
I don't recommend freezing this recipe because it won't defrost well.
Cooking Tips
- Be careful when you're stirring everything together, because watermelon and feta are delicate and might break apart.
- If you're making this ahead of time, add the feta just before serving. Once it's mixed with the watermelon and dressing it can become a little more creamy and break apart. It tastes great but is less aesthetic!
- Cut down the bite of the red onion pieces by soaking them in cold water for about 15 minutes, then draining before adding to the salad.
- Make this faster with a seedless watermelon, or you'll have to pick out all of the seeds.
Nutrition
Calories: 254kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 366mg | Potassium: 358mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1513IU | Vitamin C: 31mg | Calcium: 134mg | Iron: 1mg
