Variation
Add 100 g of sliced cucumbers for extra crunch.
Salad · Side Dish · American
Watermelon Feta Salad With Pickled Jalapenos
This vibrant watermelon feta salad combines juicy melon with briny cheese and the bright heat of quick-pickled jalapenos for the perfect summer side.
Prep
15 min
Cook
0 min
Difficulty
Easy
Serves
6
Preparation
Get these tasks done before you start cooking.
Quick-Pickle the Peppers
- 1
Infuse the Jalapenos
Place the sliced jalapenos in a small bowl with the apple cider vinegar and a pinch of salt. Let sit for at least 10 minutes while you prep the fruit.
Tip: If you prefer less heat, remove the seeds from the jalapenos before slicing.
Whisk the Vinaigrette
- 1
Combine Aromatics
In a small jar or bowl, whisk together the lime juice, olive oil, honey, and a pinch of salt until emulsified.
How to Make Watermelon Feta Salad With Pickled Jalapenos
Total time: 15 min · Yields 6 servings
- 1
Chill the Fruit
Ensure your watermelon is thoroughly chilled before starting. Cut the melon into uniform 2 cm cubes, removing any thick white rind, and place in a large wide serving bowl.
- 2
Add Aromatics
Scatter the thinly sliced red onion over the watermelon. Drain the jalapenos from the vinegar and add them to the bowl, discarding the excess soaking liquid.
- 3
Dress the Salad
Drizzle the lime and olive oil vinaigrette over the melon mixture. Toss very gently with large spoons or clean hands to coat without breaking the melon cubes.
- 4
Add Cheese and Herbs
Add the crumbled feta, fresh mint, and cilantro. Give it one final light toss. Feta can become cloudy if over-mixed, so keep this step brief.
- 5
Season and Serve
Sprinkle with flaky sea salt and a crack of black pepper if desired. Serve immediately while the melon is cold and crisp.
Chef's Tips
- Always use a seedless watermelon for the best texture and appearance.
- Do not dress the salad more than 30 minutes before serving, as the salt will draw moisture out of the melon and make it watery.
- Use block feta stored in brine rather than pre-crumbled varieties for a creamier texture.
What to Serve with Watermelon Feta Salad With Pickled Jalapenos
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside grilled flank steak
- Pair with a chilled glass of dry rosé
- Bring to a potluck in a chilled insulated bowl
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap mint for fresh basil for a more savory, Italian-inspired profile.
Variation
Add toasted pumpkin seeds or pepitas for a nutty finish.
Storage & Reheating
This salad is best enjoyed immediately. If you have leftovers, store in an airtight container for up to 24 hours, though note the melon will release significant juice.
Further reading
Frequently asked questions
Can I make watermelon feta salad ahead of time?
You can prep the ingredients separately, but do not combine them until right before serving. The salt in the feta and dressing causes the watermelon to release its juices, which will result in a soggy salad if left to sit for more than an hour.
How do I choose the best watermelon for this salad?
Look for a watermelon that feels heavy for its size and has a prominent yellow 'field spot' on one side. Tapping it should produce a hollow, deep thud sound, indicating it is full of water and ripe.
Is watermelon feta salad healthy?
Yes, this salad is hydrating and relatively low in calories. Watermelon is rich in vitamins A and C, while the feta provides a small amount of protein and calcium.
What kind of feta is best for salad?
Authentic Greek feta made from sheep's milk or a blend of sheep and goat milk is best. It has a sharp, briny flavor that stands up well to the sweetness of the fruit.
How can I make this salad less spicy?
To reduce the heat of the pickled jalapenos, ensure you scrape out all the white pith and seeds before slicing. The pickling process in vinegar also helps mellow the initial burn of the pepper.
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