Description
A vibrant salad bursting with flavor and color, featuring crisp cucumbers, juicy nectarines, and refreshing watermelon, all elevated with creamy feta and a zesty dressing.
Ingredients
Scale
- 1 mini watermelon (about 3 to 4 pounds)
- 3 to 4 medium nectarines
- 6 medium cucumbers
- Small bundle of fresh mint
- Small bundle of fresh basil
- 1 1/2 cups cubed feta cheese
- 1 large lemon
- 1/4 cup olive oil
- 1 1/2 tbsp honey
- Ground black pepper & salt (to taste)
- 1/2 tsp poppy seeds (optional)
Instructions
- Start by trimming both ends of the watermelon so it sits flat on your cutting board.
- Carefully cut the watermelon in half from top to bottom, then lay each half cut-side down.
- Slice the flesh into bite-sized cubes and place them in your large bowl.
- Slice the nectarines into wedges by cutting around the pit, then cut each wedge into bite-sized pieces.
- Peel and dice the cucumbers to your desired size, adding them to the bowl with the watermelon and nectarines.
- Chop a handful of fresh mint and basil, then sprinkle them over the salad along with the cubed feta.
- In a separate bowl, whisk together the juice of one large lemon, olive oil, honey, salt, and black pepper.
- Taste and adjust, adding more honey for sweetness or lemon juice for acidity as needed.
- Gently toss the salad with the dressing until everything is coated evenly.
- Serve immediately for maximum freshness, or let the flavors meld for a few minutes before serving.
Notes
Make-ahead tips: You can prepare the watermelon, nectarines, and cucumbers a few hours in advance, but wait to dress the salad until just before serving to prevent sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg