Watermelon Salad
This fresh watermelon salad blends juicy melon, crisp cucumber, feta, herbs, and a honey-lime dressing for a sweet and salty summer favorite.
Ingredients
Honey Lime Dressing
- 2 tbsp honey
- 2 tbsp fresh lime juice
- 1.5 tbsp extra virgin olive oil Greek Early Harvest recommended
- 1 pinch salt
Watermelon Salad
- 0.5 seedless watermelon peeled and cut into bite-sized cubes
- 1 English cucumber cubed, about two heaping cups
- 15 leaves fresh mint chopped
- 15 leaves fresh basil chopped
- 0.5 cup feta cheese crumbled, use block feta in brine if possible
Instructions
- Mix the dressing: In a small bowl, whisk together the honey, lime juice, olive oil, and a pinch of salt. Stir until smooth and slightly thick. Set aside.
- Combine the base: In a large mixing bowl or shallow serving platter, add the cubed watermelon and cucumber. Gently distribute them evenly using a spoon or your hands.
- Add the herbs: Sprinkle chopped mint and basil over the salad to keep the flavor fresh and the herbs intact.
- Dress it up: Just before serving, drizzle the honey-lime dressing over the salad. Gently toss to combine without breaking down the fruit.
- Finish with feta: Crumble the feta over the top and serve immediately without mixing it in too much to keep texture.
Notes
For spice, add sliced jalapeño or Aleppo pepper. To make it vegan, use maple syrup instead of honey and plant-based feta. Serve with grilled chicken or salmon burgers for a full meal.
Nutrition Facts (Per Serving)
- Calories: 143.9 kcal
- Carbohydrates: 28.2 g
- Protein: 4.1 g
- Fat: 3.4 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 0.4 g
- Monounsaturated Fat: 1.4 g
- Cholesterol: 5 mg
- Sodium: 88.2 mg
- Potassium: 390.1 mg
- Fiber: 1.5 g
- Sugar: 22.8 g
- Vitamin A: 1760.8 IU
- Vitamin C: 25.7 mg
- Calcium: 32.4 mg
- Iron: 0.9 mg