Watermelon Feta Salad Recipe

Prepare watermelon

Cut the watermelon into bite-size cubes (about 1/2–3/4 inch). Remove any remaining seeds and pat cubes lightly with paper towel if very juicy so salad won't become watery.

Assemble base

Place the watermelon cubes in a large shallow bowl. Add the torn mint leaves and microgreens or baby arugula if using. Crumble the feta over the top, leaving room for dressing.

Lightly season the salad base with 1/2 tsp fine sea salt and 1/2 tsp black pepper, distributing evenly. Note: feta is salty, so adjust salt to taste after dressing is added.

Combine dressing ingredients

In a small bowl or jar, whisk together 3 tbs avocado oil, 2 tbs fresh lemon juice, 1 tbs honey, 1 very small minced garlic clove, 1/2 tsp ground turmeric, 1/2 tsp Dijon mustard (if using), 1/4 tsp salt, and 1/4 tsp freshly ground black pepper until smooth and slightly emulsified. If using a jar, tighten the lid and shake vigorously for 15–20 seconds.

Taste and adjust

Taste the dressing and adjust balance: add an extra 1/2 tbs honey if you prefer sweeter, a squeeze more lemon if you want brighter acidity, or a pinch more salt if needed. The turmeric adds earthiness and a warm color; stir again to reincorporate settled spice.

Rest briefly

Let the dressing sit for 2–3 minutes so the garlic and turmeric mellow and flavors meld.

Dress the salad: Drizzle about two-thirds of the dressing over the assembled salad and gently toss with two large spoons to coat the watermelon, mint and feta. Toss carefully so the watermelon cubes keep their shape.

Taste the dressed salad and add remaining dressing as needed (or serve extra on the side). Adjust salt and pepper to taste, remembering the feta contributes saltiness.

Garnish: Sprinkle toasted pumpkin seeds and lemon zest strips over the top for texture and brightness if using. Serve immediately.

Storage note: This salad is best eaten within 1–2 hours of dressing to avoid sogginess. If preparing ahead, keep dressing separate and toss just before serving.