This is the best watermelon feta salad you will ever make!

Ingredients

• 4 cups Watermelon (seedless, cubed into 1‑inch pieces)
• 1 cup Cucumber (peeled if desired, cubed to match watermelon size)
• 1 cup Feta Cheese (firm feta, cubed)
• 0.25 cup Red Onion (thinly sliced; shallots can be used as alternative)
• 2 tbsp Extra Virgin Olive Oil (high quality, cold‑pressed)
• 1 tbsp Champagne Vinegar (or white wine vinegar)
• 1 tsp Dijon Mustard (smooth)
• 1 tsp Mayonnaise (regular or light)
• 1 tsp Sugar (granulated)
• 1 tsp Poppy Seeds (for texture and visual appeal)
• 0.25 tsp Salt (fine sea salt)
• 1 tbsp Fresh Mint Leaves (optional, chopped)

Instructions

1. Cube Fruit and Cheese

   Place the watermelon, cucumber, and feta cheese on a cutting board. Using a chef's knife, cut each into uniform 1‑inch cubes so every bite has a balanced ratio of sweet, crisp, and salty.

   Time: PT10M

2. Slice Red Onion

   Thinly slice the red onion (or shallots) into half‑rings. If the flavor is too sharp, rinse the slices in cold water for 1 minute and drain well.

   Time: PT2M

3. Prepare the Dressing

   In a small jar or shaker, combine the olive oil, champagne (or white wine) vinegar, Dijon mustard, mayonnaise, sugar, poppy seeds, and salt. Secure the lid and shake vigorously for 20‑30 seconds until the mixture emulsifies and looks slightly creamy.

   Time: PT5M

4. Assemble the Salad

   In a large mixing bowl, combine the cubed watermelon, cucumber, feta, and sliced onion. Pour the dressing over the top and gently toss with a wooden spoon until everything is evenly coated.

   Time: PT5M

5. Add Mint (Optional) and Chill

   Sprinkle the chopped fresh mint over the salad, give a final light toss, and refrigerate for about 10 minutes before serving to let the flavors meld.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

15g

Fat

15g

Fiber

2g