Watermelon Feta Salad with Balsamic Vinaigrette

You can buy a whole watermelon or grab the pre-cut containers from the store. The pre-cut is usually seedless and already cubed, which is why I almost always go that route. It’s just easier. The downside is it costs a little more and doesn’t last as long once it’s cut, so plan to use it soon.

If you’re buying a whole watermelon, look for one that feels heavy for its size and sounds deep and hollow when you thump it. The shape should be nice and even, no weird bumps. Skip any with bruises or dents. Also check the field spot, that creamy yellow patch on the bottom means it ripened properly. If it’s white or green, it was picked too early and probably won’t be as sweet.

If you're using a whole watermelon, you will need to prep it first. You will need:
A ripe watermelon
A sharp knife
A cutting board

Wash the watermelon thoroughly.
Use a sharp knife to cut it in half.
Scoop out the flesh of the watermelon, being careful to remove all of the seeds. Use a large spoon or melon baller to remove the flesh, being careful not to puncture the rind.
Cut the watermelon into bite-sized pieces (small cubes or balls).

Honey Lime Dressing
Raspberry Vinaigrette
Greek Yogurt Dressing
Poppy seed dressing
Mint dressing

I recommend chilling the salad before serving because it will help to enhance the flavor and texture of the ingredients and make it more refreshing to eat, especially during warm weather. You can chill the salad in the refrigerator for at least 30 minutes.

When salads turn brown it's due to oxidation, which occurs when the cut surface of the watermelon is exposed to air. Here are some tips to prevent it:
Use fresh watermelon, not the one that’s been sitting a little too long. Once it’s overripe, it’s going to brown way faster.

Cut it into small cubes. Smaller pieces hold up better and don’t break down as quickly.

Add some lemon or lime juice. I like lime in the dressing, it helps slow down that browning and keeps everything looking fresh longer.

Don’t skip the olive oil. It helps lock in moisture and keeps the fruit from drying out.
A splash of vinegar, especially balsamic, helps too. It works right along with the citrus to keep things from turning.

Store it in an airtight container. The less air it’s exposed to, the better.

And honestly, just eat it sooner rather than later. Watermelon isn’t one of those things that gets better sitting around.

Store leftovers in the fridge tightly covered and sealed for up to 3 days. After 3 days, the watermelon salad may start to lose its freshness and texture. It is best to eat it within 24 hours of making it.

If you store the salad in an airtight container with paper towels, it will last longer. Avoid leaving the salad at room temperature for more than two hours, as bacteria can grow rapidly at warm temperatures.

Keep in mind some fruits, such as bananas and apples, tend to brown quickly when cut and exposed to air. Because the fruit is served with dressing, the longer you take to eat it, the more risk you have the fruit will get soggy.

I like to drain excess dressing for this reason. Once you coat the fruit in dressing and refrigerate for 30 minutes, it will soak up the balsamic flavor.

You can use frozen fruit if you thaw it first. Be sure to drain any excess water. Keep in mind frozen fruit is often softer than fresh and may go bad quicker.