Go Back Email Link
–+ servings
close-up of a plated watermelon salad with fresh greens, feta, and toasted walnuts.

Watermelon Salad with Feta & Walnuts

Alewyfe
This watermelon feta salad recipe combines sweet, juicy watermelon with salty feta, crunchy toasted walnuts & fresh greens. A summer favorite!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Course Salad, Side Dish, Small Bites & Snacks
Cuisine American, Contemporary, Mediterranean
YIELD 4 servings
Calories 495 kcal

Equipment

  • cutting board & sharp knife
  • mixing or serving bowl (or plate individual salads)

Ingredients
  

  • 4 cups diced seedless watermelon (1 cup per salad)
  • 4 cups baby greens, arugula, or chopped lettuce (1 cup per salad)
  • 1 cup crumbled feta cheese (¼ cup per salad)
  • ½ cup toasted chopped walnuts (2 tbsp per salad)
  • ½ cup extra virgin olive oil (2 tbsp per salad)
  • ¼ cup red wine vinegar or sherry vinegar (1 tbsp per salad)
  • 4 large lemon or lime wedges (one per salad)
  • 1 tsp flaky sea salt or lime-infused salt (or to taste)
  • 1 tsp freshly ground black pepper (or to taste)

Instructions
 

prep ingredients:

  • Wash and dry your salad greens. If you are using a head of lettuce, slice or tear into bite-sized portions.
  • If you are using a whole watermelon, wash the rind, then remove the rind and dice into bite sized pieces.
  • Follow the directions in our watermelon "fries" recipe post if you don't know how to slice a melon easily!
  • If you are using raw walnuts, toast them for a few minutes in a heavy pan (I use cast iron) over medium heat.
  • Stir or shake the pan often, and remove them from the pan as soon as they are warm and fragrant.
  • Get out the other ingredients and either serving plates or a large bowl.

assemble salads:

  • Build the individual salads on your plates or salad bowls, or layer the ingredients in your serving bowl for family-style service.
  • Start with a layer of the salad greens, mixing well if you are using a blend of greens.

add melon and cheese:

  • Layer the cubed watermelon pieces over the salad greens, spreading them evenly.
  • Crumble the fresh feta on top of the greens and melon.

dress the watermelon salads:

  • Drizzle the olive oil over the plates (two tablespoons per serving) or the mixing bowl.
  • Sprinkle the wine vinegar over the top (one tablespoon per serving).
  • You can squeeze the lemon or lime wedge on the salads before serving, or serve with the wedge on the plate.
  • Grate plenty of freshly cracked black pepper over the top, and sprinkle with flaky sea salt or homemade lime-infused sea salt.

Notes

Notes on Nutritional Information:
Values shown are estimates, and calculated using mesclun salad mix, red wine vinegar, a lemon wedge, and kosher salt. 

Nutrition

Calories: 495kcalCarbohydrates: 18gProtein: 9gFat: 45gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gCholesterol: 33mgSodium: 1023mgPotassium: 364mgFiber: 2gSugar: 10gVitamin A: 1487IUVitamin C: 31mgCalcium: 223mgIron: 2mg
Keyword 10-minute dish, 4th of July, antipasto, appetizer, BBQ sides, cold appetizers, easy, entertaining, fruit, healthy, low carb, party food, quick, salty sweets, simple, summer, vegetarian, weeknight dinner
Tried this recipe?Let us know how it was!
QR Code linking back to recipe