Watermelon Feta Crunch Salad (Printable)

Bright summer salad with watermelon, feta, cucumber, and crunchy nuts dressed in lime and honey.

# What You Need:

→ Produce

01 - 4 cups seedless watermelon, cubed
02 - 1 cup cucumber, diced
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh mint leaves, chopped

→ Dairy

05 - 3/4 cup feta cheese, crumbled

→ Nuts & Seeds

06 - 1/3 cup roasted pistachios or pumpkin seeds, roughly chopped

→ Dressing

07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon fresh lime juice
09 - 1 teaspoon honey
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon freshly ground black pepper

# Directions:

01 - In a large bowl, gently toss together the watermelon, cucumber, red onion, and mint.
02 - Whisk olive oil, lime juice, honey, salt, and pepper in a small bowl until emulsified.
03 - Drizzle the dressing over the salad and toss lightly to coat evenly.
04 - Sprinkle crumbled feta and chopped nuts or seeds on top to add creaminess and crunch.
05 - Serve immediately, optionally garnished with additional mint leaves.

# Expert Advice:

01 -
  • The secret is the crunch: pistachios or pumpkin seeds keep each bite unexpected.
  • It's a five-ingredient wonder that's dazzling enough for guests and easy enough for any lunch.
02 -
  • If you let the salad sit too long, the watermelon releases juice and everything gets soggy—assemble right before serving.
  • Switching from pistachios to pumpkin seeds actually made the salad friendlier to guests with nut allergies, and I didn’t miss a thing.
03 -
  • If prepping ahead, cut and store the components separately—assemble at the last possible moment.
  • A little extra lime zest on top right before serving gives a burst of aroma and brightness that nobody expects.
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