Watermelon Feta Salad Recipe

Prepare watermelon

Cut the watermelon into 1-inch cubes. Aim for about 4 cups of cubed watermelon. Pat lightly with paper towel if pieces are very watery to avoid soggy salad.

Prepare cucumber

If using English cucumber, halve lengthwise and slice into half-moons about 1/4-inch thick. Measure about 1 cup sliced.

Slice red onion

Thinly slice red onion and separate into rings or half-rings. Use about 1/4 cup thin slices. If you want milder flavor, soak slices in cold water for 5 minutes, then drain.

Tear mint

Remove mint leaves from stems and coarsely tear or chiffonade so the flavor distributes evenly — about 1 cup loosely packed.

Assemble salad

In a large bowl, combine the cubed watermelon, sliced cucumber, red onion, and microgreens or baby arugula (if using). Crumble the feta cheese over the top and gently toss once or twice to distribute. Grind 1/4 tsp black pepper over the salad. Hold off on tossing with the vinaigrette until just before serving.

Prepare jalapeño and garlic

Remove the stem from the jalapeño. For mild heat, remove seeds and membrane; for more heat, leave some in. Roughly chop half a jalapeño. Peel and mince half a garlic clove.

Blend vinaigrette

In a small blender or using an immersion blender in a jar, combine the chopped jalapeño, minced garlic, 3 tablespoons fresh lime juice, 1 tablespoon white wine vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Pulse to combine, then slowly stream in 1/4 cup extra-virgin olive oil while blending until emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt or 1/2 teaspoon honey if you want sweeter, or more lime juice for brightness.

Rest and strain (optional)

Let the vinaigrette rest for 5–10 minutes to let flavors marry. If you prefer a smoother dressing, strain through a fine-mesh sieve into a bowl, pressing solids with a spoon. Reserve solids for serving if you like more texture.

Dress salad

Right before serving, drizzle about 3 tablespoons of the jalapeño vinaigrette over the assembled salad (reserve extra to pass at the table). Gently toss once to coat watermelon and other ingredients without crushing the cubes. Taste and add more dressing if desired. Serve immediately.