Watermelon & Feta Recipe

Chill and prep tools

Place a large salad bowl in the refrigerator to chill while you prepare ingredients. Have a sharp chef's knife, cutting board, salad servers, and a small bowl or jar for the vinaigrette ready.

If using a whole watermelon and melon, cut into manageable pieces. Remove rinds and seeds as needed. Pat fruit pieces dry with a paper towel to remove excess juice so the salad doesn't get soggy.

Cut the melons and cucumber

Trim watermelon and cantaloupe/honeydew into 1-inch cubes (about 4 cups watermelon and 2 cups other melon). Quarter the cucumber lengthwise, scoop seeds if watery, and slice into 1/4-inch half-moons (about 1 cup).

Slice the onion

Halve and peel the small red onion. Cut very thin slices (soaks of 5–10 minutes in cold water optional to mellow sharpness). Drain well and pat dry.

Assemble greens and herbs

Remove chilled bowl from fridge. Add 4 cups baby arugula. Scatter in half of the chopped mint and basil (reserve the rest for garnish).

Combine salad components

Gently toss watermelon cubes, melon cubes, cucumber slices, and most of the sliced red onion into the bowl with arugula. Crumble 1 cup feta over the top and add 2 tbsp drained capers. Reserve a small pinch of feta and a few capers for finishing.

In a small bowl or jar, combine 4 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp white wine vinegar, 1 tbsp finely chopped capers, 1 tbsp very finely minced shallot, 1 tbsp chopped parsley, 1 tsp chopped fresh dill, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp salt, and 1 tsp black pepper.

Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for brightness, a pinch more honey if too tart, or a pinch more salt if needed.

If the vinaigrette is too sharp, let it sit 5 minutes to mellow; give it another quick whisk before using.

Right before serving, drizzle about 3–4 tbsp of the caper-herb vinaigrette evenly over the assembled salad (reserve extra vinaigrette to offer at the table). Gently toss once or twice to coat without crushing the melon.

Taste and adjust: add more vinaigrette, salt, or pepper if needed. Sprinkle the reserved crumbled feta, reserved capers, and remaining mint and basil over the top for color and freshness.

Serve immediately on chilled plates as a light starter or side. Leftovers: store dressing separately and keep salad components in an airtight container up to 1 day; add dressing just before serving to avoid sogginess.