Chef Zach Leja
Watermelon Feta Salad
INGREDIENTS
- Watermelon
- Cucumber
- Lemon
- Lime
- Honey
- Feta
- Mint
- Coarse kosher salt
- pepper
DIRECTIONS
- 6 cups seedless watermelon, cut into 1-inch cubes
- 1 English cucumber, sliced into quarters
- Zest the lemon directly over the salad, then squeeze in the juice of half to one whole lemon, depending on your taste.
- Add the juice of one lime and drizzle with 1–2 tablespoons of honey. Toss gently to combine.
- Fold in the crumbled feta cheese.
- Roll the mint leaves together, thinly slice them (julienne), and sprinkle over the salad.
- Season with a pinch of coarse kosher salt and freshly cracked black pepper, then gently toss once more.
- Garnish with extra feta and fresh mint, if desired, and serve immediately.
STORAGE
This salad is best enjoyed fresh but can be refrigerated in an airtight container for up to one day. The watermelon will release juice as it sits, so drain any excess liquid and gently stir before serving.
Whether you're hosting a backyard cookout or looking for an easy summer side, this Watermelon Feta Salad is guaranteed to be a crowd-pleaser with its sweet, salty, and refreshing flavors.
WHY YOU'LL LOVE THIS SALAD
This refreshing salad is light, colorful, and bursting with fresh summer flavors. Sweet watermelon pairs perfectly with salty feta, crisp cucumber, and fragrant mint, while a simple lemon-lime honey dressing brings everything together. It's quick to prepare, naturally refreshing, and pairs beautifully with grilled meats, seafood, or your favorite summer dishes.
KNIFE UTILIZED
