Watermelon Feta Salad with Basil and Lime
Sweet cold watermelon, salty feta, bright lime, and soft basil come together in a refreshing salad with a quick honey–lime vinaigrette that soaks in just enough to make every bite pop.
Equipment
- Cutting board
- Chef's knife
- Large salad bowl or shallow platter
- Small bowl or jar (for dressing)
- Whisk
Ingredients
- 1.2–1.4 kg seedless watermelon rind removed, cut into 2–3 cm/1-inch cubes (about 6–7 cups packed)
- 100–120 g feta cheese preferably in a block; cut or crumbled into bite-size pieces
- 10–15 fresh basil leaves stacked and sliced into thin ribbons (chiffonade)
- 1–2 tbsp red onion very thinly sliced (about 10–15 g), optional
Honey–Lime Dressing
- 2 tbsp fresh lime juice from about 1 large lime
- 1 tsp lime zest finely grated; avoid the white pith
- 1½ tbsp runny honey or agave/maple syrup
- 2 tbsp extra-virgin olive oil
- 1/4 tsp fine sea salt plus more to taste
- freshly ground black pepper to taste
Instructions
- Chill what you can. If you have time, pop the watermelon cubes and feta into the fridge for at least 30 minutes first. Cold fruit holds its shape better and the salad tastes sharper.
- Make the dressing. In a small bowl or jar, whisk together the lime juice, lime zest, honey, olive oil, salt, and several grinds of black pepper until it looks slightly creamy and emulsified. Taste; it should be bright, a bit sweet, and salty enough that it almost tastes too seasoned on its own.
- Adjust for your watermelon. If your watermelon is very sweet, leave the dressing as is. If it’s a bit bland or underripe, add another 1/2 tbsp honey or a pinch more salt so the dressing can carry more of the flavor.
- Layer the watermelon. Add the watermelon cubes to a wide salad bowl or shallow platter. You want some space for the dressing and feta to tuck between pieces instead of piling into a tall mountain.
- Dress gently. Whisk the dressing again (it separates quickly), then drizzle about two-thirds of it evenly over the watermelon. Use clean hands or a large spoon to very gently turn the cubes from the bottom, so most pieces get a light coat without breaking down.
- Add basil and onion. Scatter the basil ribbons and, if using, red onion over the dressed watermelon. Toss once or twice very lightly, just to distribute.
- Fold in feta last. Add the feta on top and very gently fold it through once or twice. Don’t stir like a green salad or you’ll smear cheese everywhere. A little crumbling is fine; you still want some distinct chunks.
- Finish with more dressing (if needed). Taste a few pieces of melon and feta together. If it needs more zip, drizzle on a bit more of the remaining dressing. You might not use it all, especially if your melon is very juicy.
- Rest briefly, then serve. Let the salad sit for 5–10 minutes at room temperature so the basil and lime open up. After about 30–40 minutes the melon will start releasing more juice and things get soupier, so serve soon after mixing.
Nutrition
Calories: 220kcalCarbohydrates: 28gProtein: 6gFat: 11gSaturated Fat: 4gCholesterol: 20mgSodium: 420mgPotassium: 520mgFiber: 1.5gSugar: 23gVitamin A: 900IUVitamin C: 22mgCalcium: 160mgIron: 0.8mg
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