Watermelon Feta Salad
Sweet juicy watermelon paired with briny salty feta create a refreshing summer salad in under 20 minutes!
Servings: 6
Ingredients
- 2.5-3 pound melon any kind or a combo, sliced or scooped into melon balls
- 8 oz feta cubed or crumbled
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 2 teaspoons honey
- 1/4 cup freshly torn or chopped herbs, such as mint, basil and/or cilantro cut or torn into small pieces
- 1.5 teaspoon za'atar
- 1.5 teaspoon sumac
- kosher salt to taste
- black pepper to taste
Instructions
- Whisk together the lime juice and zest, honey, za'atar, sumac and salt while slowly pouring in the olive oil until emulsified.
- Toss melon balls with the sumac vinaigrette. Top with feta and scatter with fresh herbs (optional).
Notes
- When possible, buy local and organic melons.
- Look for dense, richly colored and deeply aromatic summer melons at the local farmer’s market.
Pro tip: Save your watermelon rinds and pickle them. - Look for true Greek or Bulgarian sheep's-milk feta, tends to be to be creamier and tangier than domestic cow's-milk versions.
Pro Tip: Buy feta in blocks. It's much more flavorful and consistently higher quality than pre-crumbled. - The salad will only be as good as the quality of your watermelon and feta.
- Salad is best served immediately, or within the hour, of dressing.
- Leftover salad will keep in the fridge for 1-2 days.