Watermelon, Feta & Citrus Mint Vinaigrette
Light, hydrating, and bright, this radiant summer salad pairs juicy watermelon with creamy feta, crunchy cucumber, and fresh mint. Finished with a tangy citrus vinaigrette, it’s a refreshing, hydrating plate for hot days.
Ingredients
Salad:
3 cups watermelon, cubed or sliced into triangles
1 cup cucumber, thinly sliced (Persian or English work best)
1/2 cup yellow peaches or nectarines, thinly sliced
1/4 cup feta cheese, crumbled
1–2 tbsp fresh mint leaves, torn
Optional: 1 kiwi, peeled and sliced
Optional: sprinkle of black sesame seeds or microgreens for garnish
Citrus Mint Vinaigrette:
Juice of 1 lime
Juice of 1/2 orange
1 tsp Dijon mustard
1 tsp raw honey or date syrup
2 tbsp extra virgin olive oil
1 tbsp finely chopped fresh mint
Sea salt + cracked black pepper, to taste
Instructions
1. Make the Vinaigrette
In a small bowl, whisk together lime juice, orange juice, Dijon, honey, and olive oil until emulsified. Stir in chopped mint and season with sea salt and pepper. Chill until ready to serve.
2. Assemble the Salad
Arrange watermelon, cucumber, peaches, and kiwi on a large serving plate or shallow bowl. Crumble feta on top and scatter with fresh mint leaves.
3. Finish & Serve
Drizzle generously with the vinaigrette just before serving. Garnish with sesame seeds or microgreens for a final glow-up.
Tips
Add grilled shrimp or seared halloumi for a protein boost.
For a dairy-free option, use crumbled almond or coconut-based feta.
Keeps best undressed. Store the salad and vinaigrette separately for up to 2 days.