Watermelon Feta Salad
Sweet juicy watermelon paired with briny salty feta create a refreshing summer salad in under 20 minutes!
Prep Time20 minutes mins
Cook Time0 minutes mins
Course: Brunch, Dinner, Lunch, Salad
Cuisine: Californian
Servings: 6
Author: Daniela Gerson
- 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
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).
- 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.
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!