Our favorite watermelon salad is light, fresh, and thanks to the salty-sweet combination of flavors, it’s almost addictive. The moment you see how easy this watermelon salad with herbs and feta is to make, you’ll be making it all summer long. This is our basic recipe, for more variations and optional ingredients, take a look at the article above.
6 cups cubed watermelon, see notes
1/2 cup fresh herbs, we like a combination of mint and parsley, plus more for garnish
4 ounces feta cheese, cubed, we prefer sheep’s milk feta (about 1 cup)
3 tablespoons sunflower seeds, toasted
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt
Fresh ground black pepper, to taste
To toast the sunflower seeds, add them to a dry skillet over medium-low heat. Cook, swirling and shaking the seeds around the pan until they smell fragrant and toasty, about 2 minutes.
Add watermelon, chopped herbs, feta cheese, and toasted sunflower seeds to a large salad bowl.
Drizzle the salad with red-wine vinegar and olive oil as well as a pinch of salt and fresh ground black pepper. Toss and serve with torn or small herb leaves on top or cover and refrigerate up to 2 days.