Capture the essence of summer in this refreshing Watermelon Salad! This recipe combines juicy watermelon with crisp cucumber, savory feta, and aromatic fresh herbs for a salad that’s bursting with flavor. It’s the perfect side for summer BBQs or picnics, offering a balance of sweetness, saltiness, and a hint of tanginess.
Prep These Ingredients
This salad is simple to make and doesn’t require any cooking. Here’s a list of ingredients you’ll need:
- 1 cucumber, diced and seeds removed
- ½ watermelon, cubed
- 1 red onion, thinly sliced into half-moons
- 100 g feta cheese, crumbled
- 4 sprigs of mint, leaves only
- 3 sprigs of basil, leaves torn
For the Dressing:
- 50 ml white balsamic vinegar
- 1 garlic clove, minced
- 2 tbsp brown sugar
- 3 tbsp extra virgin olive oil
- ¼ tsp sea salt
- ¼ tsp freshly cracked black pepper
How to Make the Best Watermelon Salad
Step 1: Prepare the Watermelon
Start by preparing your watermelon. Trim the ends to create a stable base, then slice around the equator, cutting the watermelon into quarters or eighths. Carefully remove the rind and any white pith, leaving only the sweet, juicy flesh. Cube the watermelon into bite-sized pieces, aiming for uniform sizes for easier eating.
Step 2: Make the Dressing
In a small bowl, whisk together the white balsamic vinegar, minced garlic, brown sugar, olive oil, sea salt, and black pepper. The vinegar adds a mild acidity, balanced by the sweetness of brown sugar, while the garlic provides a subtle depth. Keep whisking until the dressing emulsifies and looks well-combined.
Step 3: Assemble the Salad
In a large serving bowl, combine the watermelon cubes, diced cucumber, sliced red onion, crumbled feta, mint leaves, and torn basil leaves. The ingredients should be evenly distributed to ensure each bite has a bit of everything.
Step 4: Drizzle and Toss
Drizzle the prepared dressing over the salad, gently tossing to coat all ingredients. Take care not to over-mix, as the watermelon cubes can be fragile and may release too much juice if handled roughly.
Step 5: Serve and Garnish
For an extra burst of flavor and color, sprinkle the salad with a bit more crumbled feta, mint, basil, and a pinch of sea salt just before serving.
Tips for the Best Watermelon Salad
- Choose a ripe watermelon: A sweet, ripe watermelon is key. Look for one that feels heavy for its size, with a creamy yellow spot (called the field spot) where it rested on the ground as it ripened.
- Use fresh herbs generously: Mint and basil add vibrant flavors that balance the sweetness of the watermelon. Fresh herbs are essential here; dried ones won’t provide the same refreshing notes.
- Adjust the dressing to taste: If you prefer a less sweet dressing, reduce the amount of brown sugar. For more tang, add a touch more vinegar.
- Chill before serving: If possible, chill the ingredients before assembling the salad. A cold watermelon salad is especially refreshing on hot days.
- Serve immediately: This salad is best enjoyed fresh. If left too long, the watermelon releases its juice, which can make the salad watery.
Ingredient Variations
This Watermelon Salad is incredibly versatile, so feel free to adapt it to your taste:
- Substitute white balsamic vinegar: If you don’t have white balsamic vinegar, apple cider vinegar or a squeeze of lemon juice can work as alternatives. Each will add a slightly different flavor but still provide a nice acidity.
- Try different cheeses: While feta adds a wonderful salty contrast to the watermelon, you could also try goat cheese for a creamier texture or halloumi for a firmer bite.
- Add more crunch: To add a bit more crunch, try mixing in sliced radishes or toasted nuts like almonds or pistachios.
Why This Salad Works So Well
Watermelon is hydrating, light, and naturally sweet, making it a wonderful base for a summer salad. Pairing it with cucumber enhances the freshness, while feta cheese adds a salty, creamy contrast that balances the flavors. The red onion brings a subtle sharpness, and the mint and basil leaves contribute herbal notes that elevate the whole dish. Together, these ingredients create a harmonious blend of flavors and textures, perfect for hot days.
Serving Suggestions
This watermelon salad pairs beautifully with many summer dishes:
- Serve it alongside grilled meats: Its refreshing taste complements grilled chicken, shrimp, or even a classic BBQ.
- Perfect for picnics or potlucks: Since it doesn’t require reheating or heavy dressing, this salad is ideal for outdoor gatherings.
- Enjoy as a light lunch: For a simple yet satisfying lunch, serve it with a slice of crusty bread or alongside a green salad.
Storage Instructions
If you have leftovers, store the salad in an airtight container in the fridge for up to one day. However, note that the watermelon may release juice, so the salad could become watery. For best results, keep the dressing separate and only mix it with the salad when ready to serve.
Frequently Asked Questions
Can I make this salad in advance?
Yes, you can prepare the ingredients in advance. Keep the watermelon, cucumber, herbs, and dressing separate, then combine and toss right before serving. This keeps the salad fresh and prevents it from becoming watery.
What can I use instead of feta?
If you’re not a fan of feta, try goat cheese for a creamier taste or a handful of crumbled blue cheese for a stronger, tangier flavor.
Can I use pre-cut watermelon?
Yes, pre-cut watermelon saves time, but make sure it’s fresh and juicy. Look for pre-cut watermelon that appears firm and not overly mushy.
Final Thoughts
This Watermelon Salad with Feta, Cucumber, and Fresh Herbs is a must-have for summer. It’s refreshing, easy to make, and packed with vibrant flavors that capture the spirit of the season. Whether you’re hosting a barbecue, heading to a potluck, or just craving a light, flavorful side dish, this watermelon salad won’t disappoint. Enjoy the balance of sweetness, saltiness, and fresh herbal notes in every bite!
Watermelon Salad
Ingredients
Salad Ingredients
- 1 cucumber diced and seeds removed
- ½ watermelon cubed
- 1 red onion thinly sliced into half-moons
- 100 g feta cheese crumbled
- 4 sprigs mint leaves only
- 3 sprigs basil leaves torn
- 50 ml white balsamic vinegar
- 1 clove garlic minced
- 2 tbsp brown sugar
- 3 tbsp extra virgin olive oil
- ¼ tsp sea salt
- ¼ tsp freshly cracked black pepper
Instructions
- Cut the watermelon by trimming the ends, slicing around the equator, and cutting into quarters or eighths. Remove the rind, making sure to get rid of the white pith.
- In a small bowl, whisk together the white balsamic vinegar, minced garlic, brown sugar, olive oil, sea salt, and black pepper until well combined.
- In a large serving bowl, combine the watermelon, cucumber, red onion, crumbled feta, mint, and basil. Drizzle the dressing over the salad and gently toss to combine.
- Sprinkle with additional feta, mint, basil, and a pinch of sea salt if desired.
Notes
- This salad is best served fresh but can be prepared a few hours in advance if needed.
- Store leftovers in the refrigerator for up to one day.
- For added crunch, try adding a handful of arugula or toasted nuts.
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