Save
Watermelon and apple salad with feta and toasted walnuts is one of my go to dishes when I need something refreshing for warm days With an easy sweet and tangy dressing and a satisfying crunch it quickly became a family favorite for picnics brunches and everything in between
I first tried this at a small family barbecue and everyone kept sneaking back for second helpings It has turned into our signature summer salad and I think you will find yourself making it on repeat
Ingredients
- Watermelon cubed: A juicy base pick firm heavy fruits with vibrant color for the best flavor
- Apples thinly sliced: Sweet and crisp apples like Honeycrisp or Fuji balance the watermelon and add crunch
- Feta cheese crumbled: Adds a creamy salty note choose blocks stored in brine for best results and crumble yourself
- Walnuts toasted: Adds nuttiness and crunch to the salad lightly toast them in a dry pan for extra flavor
- Lemon juice: Fresh squeezed brightens up all the flavors juicy lemons with thin skin work best
- Honey: A little sweetness ties the dressing together liquid wildflower honey has lovely depth
- Salt and pepper: Season to your taste finish with flaky sea salt for a burst of flavor
Step-by-Step Instructions
- Prepare the Fruit:
- Cube the watermelon into bite size pieces and slice the apples thinly I like to leave apples unpeeled for extra color and fiber Add both to a large salad bowl
- Add Cheese and Walnuts:
- Crumble feta over the fruit Scatter toasted walnuts on top for crunchy bursts in every bite
- Make the Dressing:
- In a small mixing bowl whisk together freshly squeezed lemon juice honey salt and pepper Whisk until honey dissolves completely and the dressing is smooth
- Dress the Salad:
- Pour the dressing evenly over the salad Using clean hands or salad tongs gently toss everything together This way the fruit stays pretty and does not break down
- Taste and Serve:
- Taste for salt and acidity Add a sprinkle more pepper or a dash more lemon if needed Serve immediately for the freshest texture
Save
Feta is my must have ingredient here Its tangy saltiness makes the sweet fruit pop My little niece once declared she wanted it at every meal that summer and honestly I never minded making a big batch
Storage Tips
This salad is best eaten fresh because the watermelon releases juice over time If you have leftovers drain any extra liquid before storing in the fridge Use an airtight container and eat within a day for best crunch The cheese can get soggy if it sits too long with the dressing
Ingredient Substitutions
Try goat cheese or ricotta salata instead of feta Pecans or almonds work if you do not have walnuts For a citrusy twist swap orange or lime juice for the lemon If you want more greens add thinly sliced cucumber or a handful of arugula
Serving Suggestions
Serve this salad chilled for a cool fresh bite It pairs nicely with grilled meats seafood or wraps Try it as a light lunch alongside sourdough toast or pita bread Top it with extra mint leaves or a sprinkle of chili flakes for a surprising kick
Cultural Historical Context
Fruit and cheese salads like this have roots in Mediterranean cuisine where sweet and savory balance each other Summer watermelon salads are traditional picnic foods in my family and each year we invent little twists like swapping nuts or adding fresh herbs
Recipe FAQs
- → Can I make this salad in advance?
It's best enjoyed fresh, but you can prep ingredients ahead and combine just before serving to maintain texture.
- → What can I use instead of walnuts?
Pecans, almonds, or pumpkin seeds make excellent substitutes, adding their own unique crunch and flavor.
- → Is there a vegan option for feta cheese?
Yes, vegan feta or crumbled firm tofu with a little lemon juice can provide a similar tang and texture.
- → Which apple variety works best?
Crisp and slightly tart apples like Granny Smith or Honeycrisp pair well with the sweet watermelon.
- → How do I keep the salad from getting soggy?
Toss the dressing just before serving and use well-drained fruit to help retain firmness and freshness.