It’s officially a thousand degrees out for the rest of the summer. Once we hit this time of year, all I want to eat is salads. It’s not because they’re healthy (though that’s a nice perk). No, it’s because they’re refreshing and don’t require a heat source! This recipe is also sublimely easy to make. It’s perfect for a cookout, picnic or pot luck. A certified crowd pleaser that pairs well with most summer foods. Or if you’re not feeling like a social butterfly, eat it by the pool and stash the leftovers in the fridge! It makes a hefty portion, but I promise you won’t mind having this fridge friendly salad around.
What’s in this?
While I love lettuce, I often make salads that don’t have any. Why? Well, they hold up better as leftovers that way. There’s nothing worse than a soggy and wilted salad. So for this summer staple, I’ve opted to go lettuce-free. I’ve also included the most refreshing ingredients I could think of. Watermelon, tomato, and cucumber. Feta, chopped mint and lemon vinaigrette tie it all together, giving it a nice salty punch and a zesty flavor boost.
TL;DR? Here’s a handy list of ingredients:
- Persian cucumber
- Lemon juice
- Olive oil
- Dijon mustard
- Black pepper
See? Told you it was super simple! I really tried my best not to overcomplicate things here, but there are so many things I considered adding. Jalapeños, chickpeas, and olives were all in the running at one point or another. But in the interest of simplicity I resisted. That said, this is a highly customizable dish so feel free to make alterations!
Still feeling intimidated? Don’t! Here’s a quick video to make you feel better.
How do I store this?
Store this salad in the airtight container of your choice! Place in the fridge, where it can stay for a few days or until it starts to look sad.
Summer Watermelon and Feta Salad
- 4 cups Watermelon Chopped or melon balled
- 2 cups Tomatoes Chopped
- 1 cup Persian cucumbers Thinly sliced
- 8 oz Feta Crumbled
- 1/4 cup Mint Chopped
- 4 tbsp Lemon juice
- 4 tbsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 1 tsp Honey
- 1 tsp Dijon mustard
- 1 clove Garlic Minced or crushed
- Place the watermelon, tomatoes, cucumbers, feta and mint in a large bowl.
- Add the lemon juice, olive oil, salt, pepper, honey, dijon mustard and garlic to a jar. Close the lid and shake vigorously. Then pour the dressing over the salad, toss to combine, and serve (or move to the fridge to serve later)!
As always, if you make this, I truly hope you love it! Let me know in the comments or on Instagram. Bonus points if you send a picture. Seeing your beautiful creations always makes my day.
Looking for more cooling summer recipes? Try my chopped kale salad with apricots, farro and garlic vinaigrette or my stone fruit, tomato and burrata salad! My friend Kate also recently shared an orzo pasta salad with lemon dressing that looks amazing.