Fresh watermelon salad
This strawberry spinach salad is sweet, salty, creamy, and crisp. Perfect for BBQs, potlucks, or light lunches.
Servings: 4
Ingredients
- 6 cups watermelon about 1/2 a large watermelon; remove seeds if not seedless)
- 1 cucumber large, sliced (or 2–3 small cucumbers)
- 1/2 cup red onion finely chopped (about 1 small onion)
- 3 tablespoons fresh mint leaves
- 1 tablespoon fresh oregano optional (or substitute with basil or thyme)
- 1/2 cup feta cheese crumbled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- black pepper to taste
- salt to taste
Instructions
- Cut the cucumber into bite-sized pieces, finely chop the red onion, remove the stems from the herbs, and crumble the feta.
- In a small cup or bowl, whisk together the lime juice, extra virgin olive oil, honey, salt, and black pepper.
- Add the watermelon, cucumber, onion, herbs, and feta to a large salad plate or bowl. Pour the dressing evenly over the top.
- Leave it layered for presentation or toss gently just before serving. Chill for 10–15 minutes if desired.
Notes
- If making ahead, keep the salad and dressing separate until just before serving.
- If your watermelon isn’t seedless, remove any black seeds when cubing.
- You can use small cucumbers instead of English cucumber.
- Choose good-quality feta (or try vegan feta) for best flavor.
Nutrition
Calories: 238kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 224mg | Potassium: 446mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1634IU | Vitamin C: 24mg | Calcium: 155mg | Iron: 2mg