Nectarine Watermelon Feta Salad with Cucumber (video)

20 prep + 0 cook

servings

The best watermelon feta salad with cucumbers, nectarines, mint, basil, and an easy lemon dressing. Refreshing and delicious for summer!

Start by portioning the watermelon. First, cut off the rind at each end, then split the watermelon in half. Using a long, sharp knife, carefully cut away the rind, removing as little pink melon flesh as possible.
Next, splice the peeled melon into 1-inch-thick segments lengthwise (from top to bottom), then cut the melon diagonally the same thickness. Finally, cut one more time from top to bottom, forming cubes.
Transfer the watermelon cubes into a large bowl and set aside.

Slice and cube each nectarine into bite sized pieces. Thinly slice the cucumber; not need to peel if using Persian cucumbers.
Remove the mint leave and basil leaves from the stems, and stack the herbs, then use a sharp knife to chop them into strips.
I recommend assembling the salad in layers. Begin with a layer of cubed watermelon, add the cubed nectarine and cucumber next, followed by the cubed feta cheese and a sprinkling of the chopped herbs.
Repeat this process again, garnishing the salad with more herbs on top.

Next, prepare the lemon dressing. First, zest the lemon and add the zest to a large measuring cup or bowl. Slice the lemon in half and squeeze the juice into the cup.
Next, add in the olive oil, honey, salt, pepper and poppy seeds (optional).
Whisk everything together and pour over your prepared salad with when ready to serve.

Once you’ve dressed the salad, it’s ready to been joyed immediately. I recommend enjoying it within an hour, as the juices from the melon will start to accumulate.
If you want to make this salad ahead of time, simply keep the salad dressing on the side and add it when you’re ready to serve. Keep the salad refrigerated.