Watermelon Feta Salad with Balsamic Vinaigrette
When watermelon season hits, I’m not overthinking anything, I’m making salads like this. Sweet, juicy watermelon, salty feta, and a drizzle of balsamic vinaigrette that pulls the whole thing together. I grew up around Southern cookouts where fresh summer produce was always the star, and this salad is a spin on that tradition. I’ve spent years creating easy recipes that still bring big flavor, especially when it comes to summer dishes and cookout sides. This one checks every box, sweet, salty, tangy, and refreshing.
Servings 5 cups
Calories 118kcal
Ingredients
- 2-3 cups diced watermelon Cut into 1 to 2 inch chunks.
- 1 cup strawberries Sliced
- 1 cup diced cucumbers
- ¼ cup diced avocado
- ¼ cup crumbled feta cheese
- ¼ cup sliced onions I used red onions.
- 2-3 fresh basil leaves Chiffonade (shredded/finely cut)
- 2 tablespoons fresh lime juice This was the juice of 1 lime for me.
- 2 tablespoons olive oil
- ½-1 tablespoon balsamic vinegar Start with ½ tablespoon and add more if you need it.
Instructions
- Add all of the fruit/vegetables to a large bowl.
- Combine the dressing in a separate bowl. Taste the dressing repeatedly and make adjustments as necessary. Drizzle the dressing over the fruit.
- Serve immediately or chilled for 30 minutes.
Notes
Make this salad your dish. Add more/use less/omit whatever you like to suit your taste.
You can add salt and pepper to the salad if you want a more savory flavor.
I used fresh fruit in this recipe.
Olive oil is used because it will smooth out the dressing and make it easier to coat the fruit. You will taste some hints of the oil. Omit it if you wish.
Feel free to add more dressing to the salad to suit your taste and desired texture.
You can use any of your favorite fruit or vegetables in this salad.
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.
Nutrition
Serving: 1cup | Calories: 118kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g