Refreshing and simple watermelon and feta salad — tossed with avocado oil, honey, garlic, and turmeric dressing.

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.

Prepare watermelon

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.

Assemble base

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.

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.

Combine dressing ingredients

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.

Taste and adjust

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

Rest briefly

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.

seedless watermelon

feta cheese, crumbled

fresh mint leaves, torn

microgreens or baby arugula (optional)

black pepper

fine sea salt or kosher salt

avocado oil

fresh lemon juice

honey

garlic, very finely minced or grated (about 1 small clove)

ground turmeric

 Dijon mustard (optional, for emulsification)

salt

freshly ground black pepper

toasted pumpkin seeds (pepitas)

thin lemon zest strips

Watermelon Feta Salad

Make Watermelon Feta Salad Recipe in just 20m. Refreshing and simple watermelon and feta salad — tossed with avocado oil, honey, garlic, and turmeric dressing.

Watermelon Feta Salad Recipe

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