Okay, I need to talk about this salad, because I make it constantly in the summer and I regret nothing.
There is something about the combination of ice cold watermelon and salty feta that just feels like summer distilled into a bowl. It’s sweet, it’s savory, it’s got a little heat from the jalapeño if you’re feeling spicy, and it comes together in about 20 minutes with zero cooking involved. On a hot day when the last thing I want to do is turn on my stove, this is exactly the kind of meal I’m reaching for.
Do Not Skimp On The Feta
I will die on this hill: buy good feta. I know the crumbled stuff in the plastic tub at the grocery store is convenient, but it just isn’t the same. Splurge on a block of imported feta, the kind packed in brine, and crumble it yourself. The difference is huge. Cheap feta can end up tasting rubbery and kind of one-note, while the good stuff is creamy, tangy, and actually melts a little into the dressing. It’s a small swap that makes the whole salad better.
What’s Actually Going Into This Bowl
The rest of this comes together easily. Juicy watermelon cubes, crisp Persian cucumber, a little shallot for bite, creamy avocado, and a big handful of fresh mint and basil. Add jalapeño if you want a little kick.
A Dressing That Does Its Job And Gets Out Of The Way
Olive oil, lime juice, garlic, a touch of agave, and salt, whisked together and drizzled over everything right before serving. That little bit of agave rounds out the acidity from the lime without making it taste like dessert, so don’t skip it.
Where This Salad Fits Into My Life
This is the salad I bring to barbecues, throw together for a light lunch, or eat straight out of the bowl standing at my kitchen counter (no judgment, please). It’s refreshing, it’s a little unexpected, and it disappears fast every single time. Give it a try this week while watermelon season is still going strong. You won’t regret it.
6
servings20
minutes20
minutesSweet, juicy watermelon meets salty feta, creamy avocado, and a bright lime dressing with just a touch of heat from jalapeño. It's the easiest summer salad you'll make all season, ready in 20 minutes and gone even faster.
Ingredients
- Dressing
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1 garlic clove, finely grated
1 teaspoon agave nectar
1/2 teaspoon kosher salt (or to taste)
- Salad
5-6 cups watermelon, cut into bite-sized cubes
1-2 cups Persian cucumber, sliced into 1/2 inch discs
1/4 cup thinly sliced shallots
1/3 cup crumbled feta cheese
1 avocado, diced
1/4 cup torn fresh mint
1/4 cup basil leaves
1/2 jalapeño pepper, thinly sliced and seeded (optional)
Flaky sea salt, to taste
Directions
- In a small bowl, combine dressing ingredients and whisk together until well combined.
- In a large serving bowl, combine the watermelon, cucumber, shallot, avocado, about half of the herbs, and jalapeño (if using). Drizzle with the dressing and gently toss until everything is lightly coated. Top with remaining herbs and crumbled feta and finish with a sprinkle of flaky sea salt and serve immediately.
Notes
- The addition of 1 teaspoon of agave gives the dressing a subtle sweetness that complements the watermelon without making the salad taste sugary. If your watermelon is exceptionally sweet, you can reduce it to 1/2 teaspoon.