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Nectarine Watermelon Feta Salad with Cucumber and Fresh Herbs Recipe

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4.3 from 11 reviews

This refreshing Nectarine Watermelon Feta Salad with Cucumber combines juicy watermelon and nectarines with crisp cucumber, fresh herbs, salty feta cheese, and a zesty lemon-honey dressing. Perfect for a light summer lunch or a vibrant side dish, this salad balances sweet, tangy, and savory flavors for a delightful and hydrating treat.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

Salad Ingredients

  • 1 mini watermelon (about 3 to 4 pounds)
  • 3 to 4 medium nectarines
  • 6 medium cucumbers (preferably Persian cucumbers, no need to peel)
  • Small bundle of fresh mint
  • Small bundle of fresh basil
  • 1 1/2 cups cubed feta cheese

Dressing Ingredients

  • 1 large lemon (zested and juiced)
  • 1/4 cup olive oil
  • 1 1/2 tbsp honey
  • Ground black pepper, to taste
  • Salt, to taste
  • 1/2 tsp poppy seeds (optional)

Instructions

  1. Prepare the watermelon: Cut off the rind at each end of the watermelon, then split it in half. Using a long, sharp knife, carefully remove the rind from each half, cutting away as little of the pink melon flesh as possible. Slice the peeled watermelon into 1-inch thick segments lengthwise, then cut diagonally the same thickness, and finally cut from top to bottom to form uniform cubes. Transfer the cubes into a large bowl and set aside.
  2. Prepare nectarines and cucumbers: Slice and cube each nectarine into bite-sized pieces. Thinly slice the cucumbers; peeling is not necessary if using Persian cucumbers. Set aside with the watermelon cubes.
  3. Prepare the herbs: Remove mint and basil leaves from their stems. Stack the leaves and use a sharp knife to finely chop them into strips.
  4. Assemble the salad in layers: In a large serving bowl, start with a layer of watermelon cubes, add the nectarine and cucumber pieces on top, then scatter a layer of cubed feta cheese followed by a sprinkling of the chopped herbs. Repeat this layering process once more, finishing with herbs on top for garnish.
  5. Make the dressing: Zest the lemon and add the zest to a bowl or large measuring cup. Slice the lemon in half and squeeze the juice into the same container. Add the olive oil, honey, salt, ground black pepper, and optional poppy seeds. Whisk all dressing ingredients together until well combined.
  6. Dress and serve: Pour the dressing over the assembled salad just before serving and gently toss if desired. Enjoy immediately for best freshness and flavor, ideally within an hour as the melon juices will release over time.
  7. Make-ahead tip: To prepare ahead, keep the salad and dressing separate and refrigerate both. Add the dressing only when ready to serve to maintain the salad’s crisp textures.

Notes

  • Use Persian cucumbers for easier prep as they do not require peeling.
  • The salad is best served fresh to avoid excess moisture as melon juices accumulate over time.
  • Optional poppy seeds add a subtle crunch and visual contrast but can be omitted.
  • Adjust honey and seasoning in the dressing to taste depending on the sweetness of your fruit.
  • For a vegan version, substitute the feta cheese with a plant-based cheese alternative.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/nectarine-watermelon-feta-salad-with-cucumber-and-fresh-herbs-recipe/