Watermelon Salad with Feta
This refreshing salad combines the sweetness of watermelon with the savory tang of feta cheese, making it a perfect side dish for summer gatherings. With the added crunch of red onions and the peppery bite of baby spinach, it’s both light and satisfying.
Ingredients
- 4 cups seedless watermelon cubed
- 2 cups baby spinach washed and dried
- ½ cup red onion thinly sliced
- 1 cup grape tomatoes halved
- ½ cup feta cheese crumbled
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the base: Arrange the baby spinach evenly in a large bowl or on a serving platter.
- Add the produce: Distribute the cubed watermelon, halved grape tomatoes, and thinly sliced red onion over the spinach.
- Add cheese: Sprinkle the crumbled feta cheese over the top of the salad.
- Make the dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until the dressing is emulsified.
- Dress the salad: Drizzle the dressing evenly over the salad just before serving.
- Serve: Toss gently to combine and serve immediately for best freshness.
Notes
- For extra crunch, add some toasted pine nuts or walnuts.
- Fresh mint or basil leaves can be added for a herby note.
- Best served fresh, but leftovers can be stored covered in the fridge for up to 1 day (toss again before serving).