Watermelon and Feta Salad
Watermelon and feta salad comes from the Mediterranean region, most commonly associated with Greece. The combination reflects classic Mediterranean flavors—sweet fruit paired with salty cheese—using ingredients that are abundant in hot climates. In Greece, watermelon and feta are often eaten together as a simple summer dish, especially during very warm months. The modern “watermelon and feta salad,” sometimes with olive oil, mint, or olives, became popular internationally in the late 20th and early 21st centuries as Mediterranean cuisine and fresh, seasonal eating gained wider attention.
Ingredients
For the Honey-Lime Dressing
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 to 2 tablespoons quality extra virgin olive oil I used Greek Early Harvest
- pinch of salt
For the Watermelon Salad
- 1/2 watermelon peeled cut into cubes
- 1 English or Hot House cucumber cubed (about 2 cupfuls of cubed cucumbers)
- 15 fresh mint leaves chopped
- 15 fresh basil leaves chopped
- 1/2 cup crumbled feta cheese more to your liking
Instructions
- Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Reserve.
- Make the Salad: In a large bowl or serving platter with sides, combine the watermelon, cucumbers, and fresh herbs.
- Finish and Serve: Top the watermelon salad with the dressing and gently toss to combine