Ingredients
For the Dressing:
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2 tablespoons extra-virgin olive oil
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3 tablespoons fresh lime juice
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½ garlic clove, finely minced
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¼ teaspoon sea salt
For the Salad:
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5 cups cubed seedless watermelon (1-inch cubes)
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1 heaping cup diced English cucumber
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¼ cup thinly sliced red onion
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⅓ cup crumbled feta cheese (block feta preferred)
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1 ripe avocado, cubed
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⅓ cup fresh mint or basil leaves, torn
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½ small jalapeño or serrano pepper, thinly sliced (optional)
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Pinch of sea salt, to taste
Instructions
Step 1: Make the Dressing
In a small bowl, whisk together the olive oil, lime juice, minced garlic, and sea salt until fully emulsified. Set aside.
Step 2: Prepare the Vegetables & Fruit
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Cut the watermelon into 1-inch cubes and chill until ready to use.
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Dice the cucumber and thinly slice the red onion.
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If using jalapeño, slice it into thin rounds.
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Cut avocado just before assembling.
Step 3: Assemble the Salad
On a large serving plate or bowl, arrange the watermelon, cucumber, and red onion as a base layer. Drizzle with half the lime dressing.
Step 4: Add Toppings
Sprinkle crumbled feta, cubed avocado, fresh mint (or basil), and optional jalapeño over the top. Drizzle with the remaining dressing.
Step 5: Season & Serve
Taste and add a light pinch of sea salt if needed. Serve immediately while cold.
Notes
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Use chilled watermelon for best texture.
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Feta in brine is saltier and more flavorful than pre-crumbled.
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Add toasted nuts (like pistachios) for extra crunch.
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To store, refrigerate without dressing and herbs for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: Mediterranean / Summer Fresh
- Diet: Vegetarian