Watermelon Salad Recipe
Watermelon salad is a refreshing and versatile dish perfect for summer. The combination of juicy watermelon, salty feta, and fresh herbs like mint and parsley creates a delightful balance of flavors. This dish can be customized to suit various dietary needs, including vegan and spicy options, making it ideal for any occasion.
Ingredients
- 6 cups Watermelon cubed (seedless, ripe)
- 3/4 cup Feta cheese crumbled
- 1/4 cup Mint fresh
- 1/4 cup Parsley fresh
- 1/2 cup Red onion thinly sliced
- 1 1/2 tablespoons Olive oil extra-virgin
- 1 1/2 tablespoons Red wine vinegar
- 1/4 teaspoon Sea salt
- Fresh black pepper to taste
- 3 tablespoons Toasted sunflower seeds or chopped pistachios optional
Instructions
- Cut the watermelon into small cubes (about 200 grams of juicy pieces).
- In a large bowl, combine the watermelon, fresh arugula, basil, and toasted pine nuts.
- If making a Greek-style salad, sprinkle feta cheese on top.
- In a separate bowl, whisk olive oil, lemon juice, salt, and pepper for the dressing.
- For added sweetness, simmer balsamic vinegar and honey to make a glaze and drizzle over the salad before serving.
- Toss and serve immediately, or refrigerate until ready to serve.
Notes
- For a vegan version, omit the feta or use a plant-based feta alternative.
- You can add jalapeños for a spicy kick, or include pickled onions for tanginess.
- The salad can be stored for 1-2 days in the fridge but is best consumed within 24 hours to avoid excess juice.