Refreshing Watermelon and Feta Salad Recipe

Refreshing Watermelon and Feta Salad is an easy dish that you can make anytime, but particularly throughout the hot days of summer when fresh watermelons are easily available in the fruit market. You can serve it in lunch, dinner or can take it to outdoor activities like barbeque or picnic. The syrupiness of the fresh watery watermelon slices incorporate with the salty and tangy feta, breezy mint and balsamic vinaigrette in order to give birth to this refreshing to taste salad. All of the nutritious ingredients of this appetizing salad compliment each so well that it looks amazingly pretty. You can serve Refreshing Watermelon and Feta Salad as a starter dish. Otherwise, dish it up along with a light meal or healthy snack.

Preparation Time: 10 minutes
Serving Size: 04
Utensils: salad bowl, flat wooden ladle


– 2 lemons – zested and juiced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons honey
– 1/2 teaspoon salt – kosher salt is preferred
– 1/4 teaspoon freshly ground black pepper
– 1 piece (almost 4 pound) seedless watermelon – rind removed and  flesh cut into 1/2-inch cubes
– 1 cup crumbled feta cheese
– 2 packed cups arugula


  • 1

    Pick two fresh lemons and cut them into two wedges each. Now, squeeze the juice of lemon wedges in to a large salad bowl.

  • 2

    Pour in ¼ cup of extra-virgin olive oil and 2 tablespoons of pure honey.

  • 3

    Top the lemon-olive mixture with ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper.

    Note: You can increase or decrease the amount of salt, keeping your preference in mind.

  • 4

    Pick a medium whisk and mix the ingredients in the salad bowl until they incorporate completely and form a rich and smooth dressing.

  • 5

    Place the watermelon slices in the salad bowl.

  • 6

    Add in crumbled feta cheese and arugula

  • 7

    Now, gently toss all the ingredients with a flat wooden ladle until coated properly.

  • 8

    Refreshing Watermelon and Feta Salad is ready, serve it immediately.

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