Watermelon & Feta Salad Recipe

Cut the watermelon into 1-inch cubes or use a melon baller. Place the cubes in a large mixing bowl and gently drain any excess juice if very wet.

Add the sliced cucumber, thinly sliced red onion, and torn mint leaves to the bowl with the watermelon. If using greens, place them in a large serving bowl and then add the watermelon mixture on top.

Crumble the feta cheese over the salad and sprinkle the toasted nuts (if using). Season lightly with 1/4 tsp coarse salt and 1/4 tsp freshly ground black pepper (adjust to taste).

Hold off on tossing until after vinaigrette is made. The salad can be assembled up to 30 minutes ahead; keep refrigerated and wait to dress until serving to keep watermelon from becoming soggy.

Make the vinaigrette

In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey (or maple syrup), minced garlic, lemon juice, kosher salt, and black pepper. Whisk or shake until thoroughly combined.

While whisking constantly, slowly stream in the extra-virgin olive oil until the dressing emulsifies (appears slightly thickened and glossy). Taste and adjust seasoning: add a pinch more salt or a touch more honey if the dressing is too sharp.

If preparing ahead, refrigerate the dressing in a sealed container. Bring to room temperature and whisk or shake well before using.

Just before serving, drizzle 3 to 4 tablespoons of the vinaigrette over the salad (reserve extra to serve on the side). Gently toss the salad to combine, taking care not to smash the watermelon cubes. Taste and add more vinaigrette, salt, or pepper as needed.

Serve immediately garnished with a few extra mint leaves and a final crack of black pepper.